Name: Cheesy Chicken Alfredo Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4 tbsp butter; 1 small yellow onion (chopped); 4 garlic cloves (minced); 1/4 cup all-purpose flour; 4 cups chicken broth (regular or low-sodium); 1/2 cup heavy cream; 1-1 1/2 cups milk; 4 oz fettuccine pasta (broken into 2-inch pieces); 2 cups shredded cooked chicken; 1/2-3/4 cup grated parmesan (more for garnish); 1/2 tsp ground nutmeg (optional); 1/2-1 tsp crushed red pepper flakes (optional); 1/2 tsp salt (more as desired); 1/2 tsp black pepper (more as desired)

This cozy, dreamy soup is a yummy spin on the classic Chicken Fettuccini Alfredo! It's beyond words delicious!

This is a picture of a brown bowl full of a cream based chicken noodle soup. Next to the bowl on a plate is a cooked veggie blend of cauliflower, peppers and broccoli.

On those busy days when you want to whip up a cozy dinner as quickly as possible, turn to this soup! It tastes less than 30 minutes from start to finish and is perfect on a chilly night. It's one the whole family will be asking for seconds.

The first time I made this was actually a mistake that turned into something wonderful. It was my intent to make Chicken Fettuccini Alfredo and I tossed the pasta in far too much sauce. After a quick pivot, this soup was born. I remade it with more precise measurements and my family loved it! They immediately said "put this in the dinner rotation and make this an official recipe for Dinner in 321!"

This rich and creamy soup has just a few basic ingredients. It's a great meal to use leftover chicken from a previous meal or make from a rotisserie chicken. Add a slice of garlic bread for dipping into the soup and your night will be made!

What You'll Need

Butter
Yellow Onion
Fresh Garlic
All-Purpose Flour
Chicken Broth
Heavy Cream
Milk
Fettuccini
Cooked Chicken
Parmesan
Nutmeg (Optional)
Crushed Red Pepper Flakes (Optional)

Tools You'll Need

How to Make This Recipe

Add butter to a large skillet on medium-high heat. Once melted, sauté onion until translucent, about 3 minutes. Add garlic and sauté another minute. Sprinkle in the flour and stir and coat the vegetables. Once the mixture starts to brown, after about 2 minutes, carefully stir in the broth, heavy cream and 1 cup of the milk.

Once the mixture comes to a boil, lower the heat to medium and add the fettuccini. Cook, stirring often, until the pasta is al dente.
Fold in the chicken, parmesan cheese and seasonings.

Taste for balance of flavors. Adjust with more seasonings if you'd like or add milk or water if you'd like to thin down the consistency.

Tips and Substitutions

Besides serving cooked vegetables as a side, you can also add 2-3 cups raw broccoli florets or a 6oz bag raw spinach to the soup in the last 3 minutes of cooking.
Besides garlic bread, this soup is also delicious with garlic cheese biscuits, dinner rolls or a baguette.
You can easily adjust the soup consistency to your liking. Simply add more milk or water.
The heavy cream can be substituted with half and half or milk. The texture will be thinner with this substitution. If you want to thicken it up, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water or milk). You can also add this slurry if you accidentally thin down the soup too much.
The chicken can be substituted with cooked Italian or smoked sausage or shrimp.
Fettuccini pasta can be substituted with lower-carb or gluten-free version pastas. It can also be replaced with other shaped pastas.

Storage

Once the cooked soup cools, store in an air-tight container in the refrigerator up to 3-4 days.

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