Introduction

Chicken Alfredo Soup is a comforting and creamy dish that brings together tender chicken, hearty pasta, and fresh spinach in a rich Parmesan-infused broth. Perfect for cozy nights, this soup is both satisfying and easy to make.

A close-up view of a white pot filled with creamy pasta soup; the soup has three main visible layers: a thick, light beige creamy broth, irregularly shaped pieces of white chicken, and several dark green spinach leaves scattered throughout. Within the broth, there are wide, wavy-edged pasta pieces that are pale yellow and partially submerged, creating a textured and hearty appearance. A metal ladle is partially dipped into the soup from the top right, with its handle sticking out vertically. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp unsalted butter
1 yellow onion – diced
4 garlic cloves – minced
1 tsp Italian seasoning
4 cups chicken broth
1 pound chicken fillets
8 ounces pasta (Mafaldine or your favorite)
2 cups heavy cream
1 cup grated Parmesan
3.5 ounces spinach
Freshly ground black pepper – to taste

Instructions

Step 1: Prepare all ingredients by grating the Parmesan, dicing the onion, and mincing the garlic cloves before you start cooking.
Step 2: Heat butter in a large pot over medium-low heat. Add the garlic and onion, sautéing for about 3 minutes until fragrant and softened. Stir in the Italian seasoning.
Step 3: Pour in the chicken broth and bring it to a boil. Add the chicken fillets, cover the pot, and simmer for 12 minutes until the chicken is cooked through.
Step 4: Remove the chicken from the pot and place it on a clean plate. Add the pasta to the pot, cover, and cook for 2 minutes less than the package instructions to achieve al dente.
Step 5: Meanwhile, shred the chicken using two forks by pulling it apart into bite-sized pieces.
Step 6: When the pasta is almost done, pour in the heavy cream and stir in the grated Parmesan until melted and well combined. Add the spinach and simmer for about 2 minutes until wilted.
Step 7: Stir the shredded chicken back into the soup. Season with freshly ground black pepper and taste for salt adjustments. Serve warm and enjoy!

Tips & Variations

Use rotisserie chicken as a shortcut to save time on cooking and shredding the chicken.
For a lighter version, substitute heavy cream with half-and-half or whole milk, though the soup will be less rich.
Add mushrooms or broccoli for extra vegetables and texture.
Use gluten-free pasta if needed to accommodate dietary restrictions.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent curdling. The pasta may absorb liquid and soften further, so you can add a splash of chicken broth or cream when reheating to maintain the desired consistency.

How to Serve

A white bowl filled with creamy white soup, containing light yellow ridged pasta pieces and shredded pale chicken. There are dark green leafy bits scattered throughout the soup. The soup surface is smooth with a thick texture and sprinkled with small black spice flakes. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup in advance and refrigerate it. Just store it in an airtight container and reheat gently before serving. Keep in mind the pasta might become softer after storage.

What type of pasta works best in Chicken Alfredo Soup?

Mafaldine is recommended for its texture, but you can use your favorite pasta shape such as penne, fusilli, or shells. Small shapes hold the soup well and cook evenly.