Creamy Chicken Alfredo Soup

Here’s a creamy, comforting Chicken Alfredo Soup that tastes like your favorite pasta dish—just in cozy soup form.

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🍲 Creamy Chicken Alfredo Soup

🛒 Ingredients

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 tablespoons all-purpose flour

• 4 cups chicken broth

• 1 cup heavy cream

• 1 ½ cups cooked chicken, shredded (rotisserie works great)

• 1 cup uncooked small pasta (like ditalini or small shells)

• 1 cup freshly grated Parmesan cheese

• ½ teaspoon Italian seasoning

• Salt and black pepper, to taste

• Optional: chopped parsley for garnish

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👩‍🍳 Instructions

1. Sauté the aromatics
   In a large pot over medium heat, melt butter with olive oil. Add onion, carrots, and celery. Cook 5–7 minutes until softened. Add garlic and cook 30 seconds more.

2. Make the base
   Sprinkle flour over vegetables and stir well. Cook for 1–2 minutes to remove raw flour taste.

3. Add broth & pasta
   Slowly whisk in chicken broth. Bring to a gentle boil. Add pasta and cook according to package directions until tender.

4. Add chicken & cream
   Stir in shredded chicken and heavy cream. Reduce heat to low.

5. Make it Alfredo-style
   Stir in Parmesan cheese and Italian seasoning. Simmer 3–5 minutes until thick and creamy. Season with salt and pepper.

6. Serve
   Ladle into bowls and garnish with parsley and extra Parmesan.

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💡 Tips

• For extra richness, add 2 ounces cream cheese.

• Want it thicker? Mix 1 tablespoon cornstarch with 2 tablespoons water and stir in.

• Add spinach or broccoli for a veggie boost.

• Store leftovers up to 3 days (pasta may absorb liquid—add broth when reheating).

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If you’d like, I can also give you a slow cooker or low-carb (no pasta) version 😊