Delicious Creamy Chicken Alfredo Soup

Let me tell you about my love affair with Creamy Chicken Alfredo Soup. It all started one chilly evening when the wind was howling outside, and my little ones were bundled up on the couch, their noses buried in books. I wanted to create something warm and cozy, something that would wrap around us like a soft blanket. So, I whipped up this soup, filled with tender chicken, rich cream, and just the right amount of seasonings. As it simmered, the aroma danced through the house, drawing everyone in like moths to a flame.

This recipe is perfect for those crisp autumn nights when you want nothing more than to feel comforted and full. It's a hug in a bowl, and it's so simple to make that it's become a go-to for our family dinners. Whether you're having a busy weeknight or hosting a cozy gathering with friends, Creamy Chicken Alfredo Soup is the dish that brings everyone together. I promise, once you try it, you'll be saying, "This one's going to be a keeper!" just like I do.

Why You'll Love "Creamy Chicken Alfredo Soup"

• This soup comes together in just 45 minutes, making it a quick weeknight dinner option.
• It's a one-pot meal, which means minimal cleanup - hooray for less dishwashing!
• Kids and adults alike will love the creamy, cheesy goodness, making it a family favorite.
• With just a handful of simple ingredients, it's easy to whip up without a trip to the store.
• This soup is freezer-friendly, so you can make a big batch and save some for some recipes for later.
• It's versatile! Feel free to add your favorite veggies or spices to customize the flavor.

Ingredients You'll Need

• 3 pieces boneless, skinless chicken breasts, thinly sliced
• 1-2 tablespoon olive oil or avocado oil (both work great for sautéing)
• 1 teaspoon garlic powder
• 1 tablespoon Kinder's Grilled Chicken Seasoning (or your favorite seasoning blend)
• 1 teaspoon Complete Seasoning
• ½ teaspoon smoked paprika
• ½ stick unsalted butter
• ¼ cup all-purpose flour
• 5 cups chicken broth (homemade or low-sodium works best)
• 3 cups heavy cream
• 1 block (8 oz) cream cheese, softened (softening it helps it blend in smoothly)
• ½ lb pasta (break into smaller pieces - any shape works, but I love using shells or rotini)
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 teaspoon fresh oregano, chopped (dried works too, but fresh is so much better!)
• 1 tablespoon fresh parsley, chopped (for that fresh flavor)
• ½ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• Extra parsley, for garnish (to taste)

Step-by-Step Instructions

Prepare the Chicken

1. In a large pot, heat 1-2 tablespoons of olive oil or avocado oil over medium heat. You want it nice and hot but not smoking!
2. Add the sliced chicken breasts to the pot, making sure to season them with garlic powder, Kinder's seasoning, Complete Seasoning, and smoked paprika. Cook the chicken, stirring occasionally, until it's no longer pink and beautifully golden, about 5-7 minutes.

Make the Soup Base

3. Once the chicken is cooked, toss in a diced shallot and a couple of minced garlic cloves. Sauté until fragrant, just a minute or two should do it - your kitchen will start to smell amazing!
4. Now, stir in ½ stick of unsalted butter until it melts, then sprinkle in ¼ cup of all-purpose flour. Cook for 1-2 minutes, stirring constantly to avoid lumps. We're creating a roux here, which will help thicken our soup.
5. Gradually pour in 5 cups of chicken broth while stirring to keep everything smooth. Bring the mixture to a gentle simmer.

Add Cream and Cheese

6. Next, pour in 3 cups of heavy cream and add the softened cream cheese. Stir until everything is blended and smooth - don't worry if it looks a little thick; that's just the cream cheese doing its thing!

Cook the Pasta

7. Now it's time for the pasta! Add in ½ pound of your favorite pasta (remember to break it into smaller pieces) along with the onion powder, Italian seasoning, salt, black pepper, oregano, and parsley. Stir it all together and let it cook until the pasta is tender, usually about 10-12 minutes. Keep an eye on it and stir occasionally to prevent sticking.

Final Touches

8. Stir in ½ cup of grated Parmesan cheese and ½ cup of shredded mozzarella cheese until melted and creamy. Taste it and adjust the seasoning if needed - a little more salt or pepper can go a long way!
9. Serve the soup hot, garnished with extra parsley if you like. It's the perfect finishing touch!

Variations

• For a lighter version, substitute half of the heavy cream with low-fat milk or unsweetened almond milk.
• Add seasonal veggies like spinach, kale, or roasted butternut squash for extra flavor and nutrition.
• For a spicy kick, mix in some crushed red pepper flakes or diced jalapeños.
• Use gluten-free pasta to make this soup suitable for those with gluten intolerance.
• Experiment with different cheeses like gouda or feta for a unique twist.

Serving and Storage Tips

Serving

Serve this creamy chicken Alfredo soup hot, garnished with extra parsley for a pop of color. It pairs wonderfully with crusty bread or a simple green salad to round out the meal. Don't forget to have some extra Parmesan on hand for those who love a cheesy finish!

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. This soup can also be frozen for up to 3 months. To reheat, warm it gently on the stovetop, adding a splash of chicken broth if it thickens too much.

Helpful Notes

• If you're short on time, rotisserie chicken is a great shortcut!
• Feel free to use low-sodium chicken broth to control the saltiness.
• For a dairy-free version, substitute heavy cream with coconut cream and omit the cream cheese.
• Adding a splash of lemon juice at the end brightens the flavors beautifully.
• Leftover chicken or turkey can be used for an even quicker meal.

Frequently Asked Questions

Can I freeze Creamy Chicken Alfredo Soup?

Yes, you can freeze Creamy Chicken Alfredo Soup! Just let it cool completely, then transfer it to an airtight container or freezer bag. It will keep well for up to 3 months. When you're ready to enjoy it again, thaw it overnight in the fridge and reheat gently on the stovetop, adding a splash of chicken broth if it’s too thick.

What can I use instead of heavy cream?

If you want to substitute heavy cream, you can use half-and-half or whole milk for a lighter option. Coconut cream is a great dairy-free alternative that adds a nice richness as well. Just keep in mind that the texture and flavor might vary a bit from the original recipe.

Is this recipe gluten-free?

To make this recipe gluten-free, simply use gluten-free pasta and ensure that your seasonings and chicken broth are gluten-free as well. Always check labels to be sure, but there are plenty of great gluten-free pasta options available now!

How can I make this recipe lighter?

For a lighter version, you can reduce the amount of heavy cream by substituting half with low-fat milk or unsweetened almond milk. You can also use less butter and cheese, and add more veggies to bulk it up without adding too many calories.

Final Thoughts

So there you have it, my dear friend - a bowl of Creamy Chicken Alfredo Soup that's not just delicious but also filled with love and warmth. I hope you give this recipe a try and watch it become a favorite in your home, just like it is in ours. Remember, cooking is all about joy and connection, so gather your loved ones, share a bowl, and make some wonderful memories together. You've got this, and I can't wait to hear how it turns out for you. Happy cooking!