Chicken Alfredo Soup
This innovative twist combines the beloved pasta dish with the heartiness of homemade soup, creating a memorable meal that feels indulgent yet surprisingly simple to prepare. The rich, creamy flavors of classic Chicken Alfredo transformed into a warm, soul-satisfying soup that's both elegant and comforting.
Equipment
- Dutch Oven or Large Soup Pot
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 3 cloves garlic minced (or 1 tablespoon jarred minced garlic)
- 1 medium onion finely diced
- 2 medium carrots diced
- 2 stalks celery diced
- 8 ounces mushrooms sliced (optional)
- 4 cups chicken broth low-sodium preferred
- 1 cup heavy cream
- 8 ounces fettuccine broken into 2-inch pieces
- 1 cup freshly grated Parmesan cheese plus more for serving
- 2 tablespoons butter
- 1 teaspoon Italian seasoning
- 1/2 teaspoon nutmeg the secret ingredient that elevates the Alfredo flavor
- salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add chicken pieces and season with salt and pepper. Cook until golden brown on all sides and nearly cooked through, about 5-6 minutes.
- Add the onion, carrots, and celery to the pot with the chicken. Sauté for 3-4 minutes until vegetables begin to soften. Add garlic and cook for another 30 seconds until fragrant.
- Add the sliced mushrooms, Italian seasoning, and a pinch of salt and pepper. Cook for about 4 minutes until mushrooms release their moisture and begin to brown.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to maintain a simmer. Add the broken fettuccine pieces and cook until al dente, about 8-10 minutes.
- Reduce heat to low. Stir in heavy cream, butter, and nutmeg. Once incorporated, gradually add the Parmesan cheese, stirring constantly to ensure it melts smoothly without clumping. Simmer for an additional 2-3 minutes to allow flavors to meld, but avoid boiling after adding cream. Taste and adjust seasonings as needed.
- Ladle the hot soup into bowls, garnish with additional Parmesan cheese and freshly chopped parsley.
Notes
For a lighter version, substitute half-and-half for the heavy cream. Gluten-free pasta works beautifully for those with dietary restrictions. Rotisserie chicken can save preparation time (use 2 cups shredded). Avoid boiling the soup after adding cream to prevent separation. The flavor actually improves after 24 hours as ingredients meld.
Nutrition
Calories: 425kcalCarbohydrates: 24gProtein: 28gFat: 24gSodium: 720mgFiber: 2gCalcium: 220mg
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