Chicken Alfredo Soup

Chicken Alfredo Soup takes everything people love about the classic pasta dish and transforms it into a comforting bowl that feels both familiar and fresh. The creamy broth, tender chicken, and soft ribbons of pasta offer the same satisfaction as traditional Alfredo, but with a lighter, more spoon-able finish that makes it ideal for weeknight cooking. This version keeps the flavors simple and approachable while giving you the flexibility to adjust richness based on your preferences.

One of the advantages of this recipe is how quickly it comes together. Using cooked chicken helps streamline the process, and breaking the fettuccine into smaller pieces ensures every bite has the right balance of pasta and sauce. Broccoli adds color and a little crunch, making the dish feel complete without the need for extra sides. For even deeper flavor, stir the parmesan in off the heat to help it melt smoothly into the broth.

If you want to elevate your bowl, consider adding a pinch of nutmeg or a squeeze of lemon for brightness. The soup also reheats well, thickening slightly as the pasta absorbs the broth. With its creamy texture, gentle garlic aroma, and classic Alfredo personality, this dish is a perfect fit for anyone craving comfort without too much fuss. Keep this recipe in mind for chilly nights or any time you need a quick but indulgent meal.

1. Start the baseBring a large pot of salted water to a boil. In a separate Dutch oven, melt the butter over medium-low heat. Add the onion and cook until softened, then stir in the garlic. Sprinkle in the flour and cook until smooth and lightly thickened.Be patient when softening the onion; gentle heat builds more sweetness.Wash the cutting board used for the onions and garlic before moving on.
2. Build the brothPour in the chicken broth, heavy cream, one cup of water, and the measured salt. Bring the mixture to a gentle simmer and cook until slightly thickened.Simmering too aggressively can cause the dairy to separate. Keep heat moderate.Wipe up any spills from adding liquids to the pot.
3. Cook pasta and broccoliAdd the broken fettuccine to the boiling water and cook until al dente. Add the broccoli to the same pot during the last three minutes of cooking. Drain well and stir the pasta and broccoli into the soup along with the chicken.Cooking pasta separately helps control texture and prevents the soup from becoming overly starchy.Strain pasta carefully and allow colander to drain fully before putting it away.
4. Finish and serveReturn the soup to a simmer to heat the chicken through. Remove from heat and stir in parsley, parmesan, and lemon juice. Add red pepper flakes if desired.Add parmesan off heat so it melts smoothly into the broth.Soak the soup pot before scrubbing to loosen dairy-based residue.

Kosher salt1/2 tsp

- Spices

salted butter3 tbsp

- dairy

Onion1 count

- Produce

Garlic cloves3 count

- Produce

All-Purpose Flour1/4 cup

- Baking

low-sodium chicken broth4 cup

- broth

Heavy Cream1 cup

- Dairy

fettuccine4 oz

- pantry

broccoli florets3 cup

- produce

cooked chicken2 cup

- refrigerated

Fresh Parsley1/4 cup

- Produce

Parmesan Cheese1/2 cup

- Dairy

fresh lemon juice1 tbsp

- produce

Red pepper flakes0 count

- Spices

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