Dive into a flavor adventure with this Chicken Alfredo Soup – a funky spin on the classic pasta vibe. Imagine juicy chicken pieces chillin’ in a pool of creamy Alfredo magic. It’s not just soup; it’s a flavor fiesta, a wild twist in a bowl.

In just 45 quick minutes, you’ll be slurping a symphony of hearty, comforting goodness. Easy, peasy – even if you’re not a kitchen whiz, this whimsical masterpiece is your ticket to deliciousness.

Start by browning chicken bits in a pot, then give onions and garlic a sauté spin. Throw in some flour, stir it up – roux in the making, setting the stage for creamy dreams.

Pour in chicken broth, heavy cream, and milk – whisk like a boss. Reintroduce the golden chicken, sprinkle oregano and thyme, and let the pot simmer in a fragrant trance.

As the soup serenades, cook fettuccine bits separately – break those pasta rules. Mix it up as Parmesan and mozzarella dive into the hot tub, melting into a creamy crescendo. Toss in the rebellious pasta, let it mingle, and bam – your Chicken Alfredo Soup is rebelliously ready!

Let it chill for five minutes, then garnish with fresh parsley – rebels finish with a flourish. This isn’t just soup; it’s a ticket to a flavor carnival where familiar meets unexpected in a dance on your taste buds. Brace for a pasta experience that flips the ordinary – a true rebel in the comfort food scene.

Chicken Alfredo Soup

This Chicken Alfredo Soup is a delightful twist on the classic, blending diced chicken, aromatic herbs, and a creamy cheese medley. Ready in just 45 minutes, it offers a comforting and flavorful pasta experience. Garnish with fresh parsley for an Italian-American masterpiece.

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Prep Time 15

Cook Time 25

Resting Time 5

Total Time 45

Course Main Course, Soup

Cuisine Italian – American

Servings 6 people

Calories 500 kcal

Equipment

Large pot
Wooden spoon
Cutting board
Knife
Measuring cups and spoons
Ladle

Ingredients

1 lb boneless skinless chicken breasts, diced
2 tbsp olive oil
1 onion finely chopped
3 cloves garlic minced
4 cups chicken broth
2 cups heavy cream
1 cup milk
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 cup fettuccine pasta broken into small pieces
Salt and pepper to taste
Fresh parsley chopped, for garnish

Inline Ingredients

1 tsp dried oregano
1 tsp dried thyme
½ tsp nutmeg
¼ cup unsalted butter
¼ cup all-purpose flour

Instructions

In a large pot over medium heat, sauté diced chicken in olive oil until browned. Remove chicken and set aside.
In the same pot, add more olive oil if needed, and sauté onions until translucent. Add minced garlic and cook for an additional minute.
Stir in the flour and cook for 2-3 minutes to create a roux.
Gradually whisk in chicken broth, heavy cream, and milk until well combined and smooth.
Add the diced chicken back to the pot along with oregano, thyme, nutmeg, salt, and pepper. Allow the soup to simmer for 15 minutes.
Meanwhile, cook the broken fettuccine pasta according to package instructions. Drain and set aside.
Stir in Parmesan and mozzarella cheese until melted and the soup is creamy.
Add the cooked fettuccine pasta to the soup and let it simmer for an additional 5 minutes.
Remove the pot from heat and let it rest for 5 minutes.
Garnish with chopped fresh parsley before serving.

Notes

For added flavor, consider incorporating cooked bacon bits or sautéed mushrooms.
Adjust the thickness of the soup by adding more milk or chicken broth according to your preference.
This Chicken Alfredo Soup pairs well with crusty bread or a side salad for a complete meal.

Keyword Chicken Alfredo, Comfort Food, Creamy, Soup

Chicken Alfredo Soup