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Chicken Alfredo Soup

Chicken Alfredo Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese, plus more for serving
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups shredded cooked chicken
  • 4 oz dried fettuccine pasta, broken into 1-inch pieces
  • Chopped fresh parsley, for serving

Method
 

  1. Melt butter in a large pot over medium heat. Add garlic, cook 30 seconds, then stir in flour and cook 1 minute.
  2. Slowly whisk in chicken broth, then add heavy cream, Italian seasoning, salt, and pepper. Simmer 5 minutes.
  3. Add broken fettuccine, reduce heat to low, and cook 8–10 minutes until tender, stirring occasionally. Stir in chicken and cook 2 minutes.
  4. Remove from heat, stir in Parmesan until melted. Ladle into bowls, top with extra Parmesan and parsley, and serve hot.

Notes

Using rotisserie chicken keeps this soup fast, but any cooked chicken works. The soup will thicken as it sits, so when reheating leftovers add a little broth to thin it. If you’d like to use raw chicken, cook it before starting the roux.