Here’s a full guide to making a creamy Chicken Alfredo Soup, rich, comforting, and perfect for a cozy meal:
🍲 Chicken Alfredo Soup
Servings: 4–6
🛒 Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 tbsp butter
- 1 small onion, diced
- 2–3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 cups heavy cream (or half-and-half)
- 1 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Optional: chopped broccoli, mushrooms, or spinach
- Optional garnish: parsley or extra Parmesan
🍽️ Instructions
- Sauté Aromatics
- In a large pot, melt butter over medium heat.
- Sauté onions until translucent, 3–4 minutes.
- Add garlic and cook 1 more minute.
- Make the Base
- Sprinkle in the flour and stir constantly for 1–2 minutes to form a roux.
- Gradually whisk in chicken broth until smooth.
- Bring to a simmer until slightly thickened.
- Add Cream & Cheese
- Stir in heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper.
- Cook on low heat until cheese melts and soup is creamy.
- Add Chicken & Veggies
- Stir in cooked chicken and optional vegetables.
- Simmer 5–10 minutes until heated through and veggies are tender.
- Serve
- Ladle soup into bowls.
- Garnish with chopped parsley or extra Parmesan if desired.
💡 Tips
- Use rotisserie chicken for a quick, easy version.
- For a thicker soup, reduce some of the broth or add more cheese.
- For lighter soup, use half-and-half instead of heavy cream.
- Serve with garlic bread or breadsticks for a complete meal.
If you want, I can give a slow-cooker Chicken Alfredo Soup version that cooks low and slow, so the flavors get really rich and creamy. Do you want me to do that?
