Best Chicken Alfredo Soup

I’ll be honest—the first time I made chicken Alfredo soup, I was just trying to use up leftover rotisserie chicken and some wilted broccoli sitting in my fridge. I threw everything into a pot, added some cream and Parmesan, and hoped for the best.

What I ended up with was basically all the good parts of chicken Alfredo pasta, but in a warm, cozy bowl that my kids actually finished without complaining. Now it’s one of those recipes I make when I want something that feels fancy but doesn’t require me to stand over the stove for an hour. It’s creamy, it’s filling, and honestly, it tastes like you put in way more effort than you actually did.

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What Kind of Chicken Should I Use?

The great thing about this soup is that you can use just about any cooked chicken you have on hand. Rotisserie chicken from the grocery store is probably the easiest option and adds tons of flavor without any extra work on your part. Leftover grilled, baked, or poached chicken breasts work perfectly too, and you can dice it up or shred it depending on what texture you prefer. If you’re starting from scratch, poaching chicken breasts in some of your chicken stock while you prep the other ingredients is a simple way to get tender, flavorful meat that’s ready to go when you need it.

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Options for Substitutions

This creamy soup is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Heavy cream: You can use half-and-half for a lighter version, though the soup won’t be quite as rich. Whole milk works too, but add it at the end and don’t let it boil to prevent curdling.
• Egg noodles: Any short pasta works here – try rotini, penne, or even broken-up spaghetti. Just adjust the cooking time based on the package directions for your chosen pasta.
• Broccoli: Not a broccoli fan? Swap it with cauliflower, spinach, or frozen mixed vegetables. If using spinach, add it at the very end since it wilts quickly.
• Parmesan cheese: While parmesan gives that classic alfredo taste, you can use a mix of parmesan and mozzarella, or even white cheddar if that’s what you have. Just avoid pre-shredded cheese if possible – it doesn’t melt as smoothly.
• Cooked chicken: Rotisserie chicken is a great shortcut, but you can also use leftover turkey, cooked shrimp, or even skip the meat entirely for a vegetarian version.
• Butter: Olive oil or vegetable oil can replace the butter if needed, though you’ll lose a bit of that rich, buttery flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the parmesan cheese while the soup is boiling, which can cause it to clump or separate – always reduce the heat to low and stir the cheese in gradually for a smooth, creamy texture.

Another common error is overcooking the egg noodles, so start checking them at the 8-minute mark since they’ll continue to soften as the soup sits, and if you’re planning to store leftovers, consider cooking the noodles separately to prevent them from absorbing too much liquid.

Don’t rush the flour step in the beginning – cook it for the full 2 minutes while stirring constantly to get rid of the raw flour taste and create a proper base for your soup.

Finally, if your soup becomes too thick after adding the noodles, thin it out with a bit more chicken stock rather than water to keep the flavor strong.

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What to Serve With Chicken Alfredo Soup?

This soup is pretty hearty on its own since it’s loaded with chicken, noodles, and broccoli, but a side of warm garlic bread or buttery breadsticks is perfect for dipping. I like to keep a simple Caesar salad on the side to add some freshness and crunch to the meal. If you want to make it even more filling, you could serve it with a crusty baguette or some cheesy garlic toast. For a lighter option, roasted vegetables like asparagus or green beans work nicely alongside the creamy, rich flavors of the soup.

Storage Instructions

Store: Keep your chicken alfredo soup in an airtight container in the fridge for up to 4 days. The noodles will soak up some of the broth as it sits, so you might want to add a splash of chicken stock when reheating to loosen it back up.

Freeze: This soup can be frozen for up to 2 months, but I’ll be honest – cream-based soups with noodles can sometimes get a little grainy after freezing. If you plan to freeze it, consider cooking the noodles fresh when you reheat instead of adding them before freezing.

Reheat: Warm it up on the stove over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but stir it every minute or so to heat evenly. Add a bit of extra cream or stock if it seems too thick after storing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2350
• Protein: 130-150 g
• Fat: 105-125 g
• Carbohydrates: 165-190 g

Ingredients

For the base:

• 3 garlic cloves (freshly minced)
• 1 onion (diced into 1/2-inch pieces)
• 1/4 cup flour (all-purpose, sifted to remove lumps)
• 2 tbsp butter (I like Kerrygold unsalted butter for this)

For the soup:

• 4 cups chicken stock
• 3 cups cooked chicken (shredded or cut into bite-sized pieces)
• 1 cup heavy cream (makes it extra creamy and rich)
• 2 cups uncooked egg noodles
• 2 cups broccoli florets (cut into 1-inch pieces)
• salt to taste
• 1 cup shredded Parmesan cheese (freshly grated preferred for better flavor)
• black pepper to taste (freshly ground)

Step 1: Build the Roux Base and Aromatics

• 2 tbsp butter
• 1 onion, diced into 1/2-inch pieces
• 3 garlic cloves, freshly minced
• 1/4 cup flour, all-purpose, sifted

Melt the butter in a large pot over medium heat.

Add the diced onion and cook for about 2 minutes, stirring occasionally, until it becomes translucent and fragrant.

Add the minced garlic and cook for another minute until it’s aromatic but not browned—this creates the flavor foundation for the entire soup.

Sprinkle the sifted flour over the mixture and stir constantly for 2 minutes.

This cooking step is crucial because it removes the raw flour taste and creates a roux that will thicken the soup without lumps.

Step 2: Create the Creamy Soup Base

• 4 cups chicken stock
• 1 cup heavy cream
• roux mixture from Step 1

Slowly whisk in the chicken stock and heavy cream, stirring constantly to prevent lumps from forming in the roux.

I like to add the stock gradually at first—about 1 cup—while whisking vigorously, then add the rest more confidently once it’s smooth.

Bring the mixture to a gentle simmer over medium heat, stirring occasionally, until it thickens slightly, about 3-5 minutes.

This is when you’ll see the soup transform from a thin liquid into something silky and rich.

Step 3: Cook the Noodles and Add Broccoli

• 2 cups uncooked egg noodles
• 2 cups broccoli florets, cut into 1-inch pieces
• soup base from Step 2

Add the uncooked egg noodles directly to the simmering soup and stir well to separate them.

Simmer for about 8-9 minutes, stirring occasionally to prevent sticking.

In the last minute of cooking, add the broccoli florets and let them cook briefly until they’re just tender-crisp.

The noodles will absorb some of the liquid as they cook, creating a thicker, heartier soup texture.

Step 4: Finish with Chicken and Cheese

• 3 cups cooked chicken, shredded or cut into bite-sized pieces
• 1 cup shredded Parmesan cheese, freshly grated
• salt to taste
• black pepper to taste, freshly ground
• soup mixture from Step 3

Stir in the cooked shredded chicken and freshly grated Parmesan cheese, mixing until the cheese melts completely and is evenly distributed throughout the soup.

Taste and season with salt and freshly ground black pepper to your preference.

I find it’s better to start with less salt and adjust upward, since the stock and Parmesan already contribute quite a bit of sodium.

The soup is ready to serve immediately while it’s hot and creamy.

Best Chicken Alfredo Soup

Delicious Best Chicken Alfredo Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 6 servings

Calories 2225 kcal

Ingredients

  

For the base:

• 3 garlic cloves (freshly minced)
• 1 onion (diced into 1/2-inch pieces)
• 1/4 cup flour (all-purpose, sifted to remove lumps)
• 2 tbsp butter (I like Kerrygold unsalted butter for this)

For the soup:

• 4 cups chicken stock
• 3 cups cooked chicken (shredded or cut into bite-sized pieces)
• 1 cup heavy cream (makes it extra creamy and rich)
• 2 cups uncooked egg noodles
• 2 cups broccoli florets (cut into 1-inch pieces)
• salt to taste
• 1 cup shredded Parmesan cheese (freshly grated preferred for better flavor)
• black pepper to taste (freshly ground)

Instructions

 

• Melt the butter in a large pot over medium heat. Add the diced onion and cook for about 2 minutes, stirring occasionally, until it becomes translucent and fragrant. Add the minced garlic and cook for another minute until it's aromatic but not browned—this creates the flavor foundation for the entire soup. Sprinkle the sifted flour over the mixture and stir constantly for 2 minutes. This cooking step is crucial because it removes the raw flour taste and creates a roux that will thicken the soup without lumps.
• Slowly whisk in the chicken stock and heavy cream, stirring constantly to prevent lumps from forming in the roux. I like to add the stock gradually at first—about 1 cup—while whisking vigorously, then add the rest more confidently once it's smooth. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, until it thickens slightly, about 3-5 minutes. This is when you'll see the soup transform from a thin liquid into something silky and rich.
• Add the uncooked egg noodles directly to the simmering soup and stir well to separate them. Simmer for about 8-9 minutes, stirring occasionally to prevent sticking. In the last minute of cooking, add the broccoli florets and let them cook briefly until they're just tender-crisp. The noodles will absorb some of the liquid as they cook, creating a thicker, heartier soup texture.
• Stir in the cooked shredded chicken and freshly grated Parmesan cheese, mixing until the cheese melts completely and is evenly distributed throughout the soup. Taste and season with salt and freshly ground black pepper to your preference. I find it's better to start with less salt and adjust upward, since the stock and Parmesan already contribute quite a bit of sodium. The soup is ready to serve immediately while it's hot and creamy.