Chicken Alfredo Soup, an easy one-pot soup with fettuccine, chicken, spinach, and an alfredo and broth base. The best hearty soup for chilly winter nights!
This Chicken Alfredo Soup is perfect for chilly nights! It’s delicious comfort food at its best. A kind of a cross between Fettuccine Alfredo and Chicken Noodle Soup. Rich and creamy, this soup is a family pleaser for sure.
My Homemade Alfredo Sauce was a bit of the inspiration behind this soup. Since we all could eat that Alfredo Sauce with a spoon seemed only natural to turn it into a soup.
You should be able to easily find all these ingredients. Be sure to break the fettuccine into small bite-size pieces before cooking.
This is a great recipe to use up any leftover chicken (or substitute sausage, shrimp, or your favorite protein). Or see my How to Make Shredded Chicken if you’d like some easy options.
Chicken Alfredo Soup Ingredients
- Chicken broth
- Fettuccine (or your favorite pasta)
- Heavy cream
- Chicken (precooked)
- Baby spinach
- Parmesan cheese, good quality freshly grated
- Salt/Pepper to taste
It’s going to seem like a lot of chicken broth, but the pasta and other ingredients will soak some of it in. If you want you could also do half broth and half water.
How to Make Chicken Alfredo Soup
- PREP BROTH. Add chicken broth, onion, and garlic to a large pot over medium-high heat. Cover and bring to a boil.
- COOK PASTA. Remove pot lid, and stir in fettuccine pieces. Cook about 10 minutes or until pasta is almost al dente and just slightly undercooked (it will continue to cook slightly as you add other ingredients).
- COMBINE. Stir in heavy cream and butter to pot while still over medium-high heat. Cook about a minute or until slightly thickened. Stir in chicken, baby spinach, and parmesan cheese. Cook another 2-3 minutes or until combined and heated through and spinach has wilted. Add salt/pepper to taste.
(Full printable recipe card is at bottom of post.)
- Serve hot in soup bowls. You can store leftovers and reheat as well.
- Some crackers or even croutons would be great in the soup.
- You could also serve with bread on the side such as a roll (like these Homemade Dinner Rolls or Garlic Cheddar Drop Biscuits) or piece of baguette.
- Some fresh chopped parsley or even chopped cooked bacon on top of the soup would also be delicious.
Quick Tips for Best Results
- Break the fettuccine pasta into small pieces but don’t worry if they’re not all the exact same size.
- The pasta will continue to cook as you add other ingredients so don’t worry if it’s slightly undercooked before you add other things.
- The soup isn’t overly thick, but if you’re looking for more thickness, try whisking in a little cornstarch mixed with water at the end of the cooking to thicken a little more.
- Use fresh baby spinach or chopped regular spinach. It will shrink down in the soup and only take a little while to cook.
- This is a great recipe to use leftover precooked chicken you have in the fridge. If you don’t have any around check out this How To Make Shredded Chicken for some ideas or this Instant Pot Shredded Chicken.
Chicken Alfredo Soup FAQ
How should I store the Chicken Alfredo Soup?
Store the leftover soup covered in the fridge.
Can I freeze the soup?
I don’t think this particular soup will freeze great, but I haven’t tried it so can’t say for sure.
How long will the Chicken Alfredo Soup last?
If stored well covered in the fridge, it should last at least a few days.
Instead of chicken and spinach, you could use your favorite protein (such as sausage, shrimp, or crab and/or your favorite vegetables (such as mushrooms, onion, broccoli, zucchini).
Can I use low-fat ingredients?
Instead of heavy cream, you could use a lower fat dairy cream or milk. Your soup may not be as thick though. To thicken the soup more, you could add a cornstarch and water slurry.
What else can I add to this recipe?
You can add additional proteins and/or vegetables. You may need to adjust the cooking time or precook the proteins and vegetables. You could also add dried Italian seasoning, basil, or oregano. Cajun seasoning or even Ranch seasoning would be interset.
What should I serve Chicken Alfredo Soup with?
See the serving suggestions above for more recommendations, but I would serve this soup with a great roll or bread.
Didn’t turn out, what went wrong?
If you’d like the soup thicker, you can whisk in a cornstarch and water slurry.
Can I make this vegan, vegetarian, low carb, or gluten-free?
Vegan – You can try vegan dairy and cheese in this but results could vary quite a bit.
Vegetarian – Omit the chicken and chicken broth, and use a vegetable broth and add your favorite meat substitute or vegetables.
Low-Carb – Swap out the pasta for a lower carb pasta, zoodles, or spaghetti squash.
Gluten-Free – Swap out the pasta for a gluten-free pasta, zoodles, or spaghetti squash.
Other Soup Recipes You May Enjoy
- Chicken Tortilla Soup – Lots of great flavors in an easy homemade soup.
- Cream of Brussels Sprout Soup – Loaded with fresh Brussels sprouts.
- Sausage Potato Soup – Perfect comfort food soup.
- Tomato Bisque – All you need is a grilled cheese sandwich!
Hope you enjoy this tasty Chicken Alfredo Soup recipe. Tell me in the comments what other veggies you added to the soup.
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Chicken Alfredo Soup
- Add chicken broth, onion, and garlic to a large pot over medium-high heat. Cover and bring to a boil.
- Remove pot lid, and stir in fettuccine pieces. Cook about 10 minutes or until pasta is almost al dente and just slightly undercooked (it will continue to cook slightly as you add other ingredients).
- Stir in heavy cream and butter to pot while still over medium-high heat. Cook about a minute or until slightly thickened. Stir in chicken, baby spinach, and parmesan cheese. Cook another 2-3 minutes or until combined and heated through and spinach has wilted. Add salt/pepper to taste.
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)