Picture yourself enveloped in the comforting aroma of creamy, savory Chicken Alfredo Soup wafting through your home.
There’s something inherently soothing about the creamy blend of chicken, Parmesan, and fresh herbs.
This delightful Italian-inspired dish isn’t only easy to make but feels like a warm hug in a bowl—perfect for a cozy night in.
As the ingredients meld together, they transform into a rich, indulgent soup. Let’s bring this dish to life.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 measuring cup
- 1 knife
- 1 cutting board
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 8 ounces fettuccine, broken into pieces
- 2 cups fresh spinach, chopped
- 1/4 cup fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time when preparing and cooking Chicken Alfredo Soup, follow this timeline:
Prep Work:
- Reading and Gathering Ingredients (5 minutes): Start by reading the entire recipe to understand the steps and gather all the ingredients and equipment needed.
- Chopping and Dicing (10 minutes):
- Dice the chicken breasts.
- Chop the onion.
- Mince the garlic.
- Chop the spinach and parsley.
Cooking Activities:
- Heat Oil and Cook Chicken (5 minutes):
- Heat olive oil in a large pot over medium heat.
- Add diced chicken to the pot and cook until browned, then remove and set aside.
- Sauté Onion and Garlic (5 minutes):
- In the same pot, add onion and garlic, sauté until the onion is translucent.
- Prepare Soup Base (5 minutes):
- Add chicken broth, heavy cream, Parmesan cheese, salt, pepper, oregano, and basil to the pot.
- Bring the mixture to a gentle boil.
- Cook Fettuccine (10 minutes):
- Stir in the broken fettuccine and cook until the pasta is tender.
- Return Chicken and Add Greens (5 minutes):
- Return the cooked chicken to the pot.
- Add spinach and parsley, stirring until the spinach is wilted.
Resting Time:
1. Let Soup Rest (5 minutes): Allow the soup to rest before serving to let the flavors meld.
Adjust the steps as necessary, especially if you need more time for certain tasks.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced chicken to the pot and cook until browned.
Remove chicken from pot and set aside.
In the same pot, add onion and garlic, sauté until onion is translucent.
Add chicken broth, heavy cream, Parmesan cheese, salt, pepper, oregano, and basil to the pot.
Bring the mixture to a gentle boil.
Stir in the fettuccine and cook until pasta is tender.
Return the cooked chicken to the pot.
Add spinach and parsley, stirring until spinach is wilted.
Let the soup rest for 5 minutes before serving.
Serving Tips
- Crusty Bread: Perfect for dipping and soaking up the creamy soup.
- Caesar Salad: A fresh, crunchy side that complements the richness of the soup.
- Garlic Breadsticks: Adds a flavorful crunch and pairs well with the Italian flavors.
- Roasted Vegetables: Provides a healthy, colorful contrast to the creamy soup.
- Grated Parmesan: Sprinkle on top for extra cheesy goodness with each bite.
Storage
To store Chicken Alfredo Soup, allow it to cool completely before transferring it to airtight containers.
Refrigerate for up to 3-4 days.
Reheat gently, adding broth if needed to adjust consistency.
Freezing
To freeze Chicken Alfredo Soup, let it cool completely.
Then, transfer to airtight containers. Leave space for expansion.
Label with the date.
Thaw overnight in the fridge before reheating gently.
Reheating
To reheat Chicken Alfredo Soup, gently warm it on the stove over low heat.
Stir occasionally. Add a splash of broth or cream to maintain its creamy consistency.
Avoid boiling.
Final Thoughts
Chicken Alfredo Soup is a delightful twist on the classic pasta dish, bringing comfort and warmth in a bowl.
The creamy texture, combined with tender chicken and the freshness of spinach, makes it a perfect meal for any occasion.
Adjustments to the recipe can be easily made to suit personal preferences.
For instance, adding roasted garlic can enhance the overall flavor profile, while a dash of nutmeg can add a unique depth to the creamy base.
This soup isn’t only a treat for the taste buds but also a hearty option for those looking to enjoy a comforting and satisfying meal.
Enjoy experimenting with different herbs or spices to make the dish your own.
With its simple preparation and delicious taste, Chicken Alfredo Soup is sure to become a family favorite.
Frequently Asked Questions
Can I Substitute the Chicken With a Vegetarian Option?
You can substitute chicken with 1 pound of diced tofu or 2 cups of cooked chickpeas. Sauté tofu or chickpeas until golden. Follow remaining instructions, adjusting seasoning to taste. Guarantee a consistent texture with the original recipe.
Is It Possible to Make This Soup Gluten-Free?
To make this soup gluten-free, substitute the fettuccine with 8 ounces of gluten-free pasta. Confirm all other ingredients, especially broth and spices, are certified gluten-free. Carefully check labels for hidden gluten sources.
How Can I Make the Soup Spicier?
To make it spicier, add 1 teaspoon red pepper flakes or 1 diced jalapeño when sautéing onions. For extra heat, incorporate 1/4 teaspoon cayenne pepper with the spices. Adjust to taste, ensuring balanced flavor.
What Wine Pairs Well With Chicken Alfredo Soup?
Pair your dish with a crisp Chardonnay or a light Pinot Grigio. These wines complement the creamy texture and enhance the savory notes. Serve chilled, around 45-50°F, for ideal taste. Avoid overly oaked varieties for balance.
Can I Prepare This Soup in a Slow Cooker?
You can prepare this soup in a slow cooker. Sauté chicken, onion, and garlic first. Transfer to slow cooker, add broth, cream, cheese, salt, pepper, oregano, basil. Cook on low 4-6 hours. Add pasta, spinach, parsley last.
Chicken Alfredo Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 measuring cup
- 1 Knife
- 1 Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 8 ounces fettuccine broken into pieces
- 2 cups fresh spinach chopped
- 1/4 cup fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken to the pot and cook until browned.
- Remove chicken from pot and set aside.
- In the same pot, add onion and garlic, sauté until onion is translucent.
- Add chicken broth, heavy cream, Parmesan cheese, salt, pepper, oregano, and basil to the pot.
- Bring the mixture to a gentle boil.
- Stir in the fettuccine and cook until pasta is tender.
- Return the cooked chicken to the pot.
- Add spinach and parsley, stirring until spinach is wilted.
- Let the soup rest for 5 minutes before serving.
Notes
