Creamy Chicken Alfredo Soup

There's something so magical about the first chilly days of fall, when the leaves turn golden and the air feels crisp. That's when I whip out my favorite recipe for Creamy Chicken Alfredo Soup. I remember the first time I made it for my family. The cozy aroma filled the kitchen, and before I knew it, my kids were gathered around, drawn in by the promise of a warm, comforting bowl. It's the kind of dish that hugs you from the inside out, making it perfect for those brisk evenings when all you want is a little comfort food.

This soup is not just a meal; it’s a memory in the making. Whether you're coming in from a long day at work or just want to share a simple dinner with loved ones, Creamy Chicken Alfredo Soup brings everyone together. It's rich, creamy, and downright delicious, making it a go-to recipe in our house. Plus, it’s quick to prepare — perfect for those busy weeknights when you need something hearty yet satisfying!

Why You’ll Love "Creamy Chicken Alfredo Soup"

• Quick prep and cooking time — ready in just 45 minutes!
• Perfectly creamy and comforting, great for chilly evenings.
• Family-friendly dish that even picky eaters will love.
• Minimal ingredients mean you can whip it up anytime!
• Freezer-friendly, so you can enjoy it later without hassle.
• Flexible recipe — easily adapts to your pantry staples!

Ingredients You’ll Need

• 3 boneless, skinless chicken breasts, thinly sliced
• 1–2 tablespoon olive oil or avocado oil (use avocado oil for a milder flavor)
• 1 teaspoon garlic powder
• 1 tablespoon Kinder’s Grilled Chicken Seasoning (or your favorite blend for extra flavor)
• 1 teaspoon Complete Seasoning (or your go-to all-purpose seasoning)
• ½ teaspoon smoked paprika (for a hint of smokiness)
• 1–2 tablespoon avocado oil (for searing the chicken)
• ½ shallot, diced (or 1 small onion if you prefer)
• 3–4 cloves garlic, minced
• ½ stick (4 tbsp) unsalted butter (or use ghee for a dairy-free option)
• ¼ cup all-purpose flour (can use gluten-free flour if needed)
• 5 cups chicken broth (homemade or low-sodium store-bought)
• 3 cups heavy cream (substitute with coconut cream for dairy-free)
• 1 block (8 oz) cream cheese, softened (can use dairy-free cream cheese)
• ½ lb pasta (break into smaller pieces — any shape works; use gluten-free pasta if necessary)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 teaspoon fresh oregano, chopped (or ½ teaspoon dried oregano)
• 1 tablespoon fresh parsley, chopped (for garnish)
• ½ cup grated Parmesan cheese (optional for a dairy-free version)
• ½ cup shredded mozzarella cheese (optional for a dairy-free version)
• Extra parsley, for garnish

Step-by-Step Instructions

Sear the Chicken

1. Heat 1–2 tablespoons of olive oil or avocado oil in a large pot over medium heat.
2. Add the thinly sliced chicken breasts and season with garlic powder, Kinder’s seasoning, Complete seasoning, and smoked paprika.
3. Sear the chicken for about 5-7 minutes until it's cooked through and no longer pink. Make sure to stir occasionally to avoid sticking.
4. Once cooked, remove the chicken from the pot and set aside on a plate.

Sauté Aromatics

1. In the same pot, add 1–2 tablespoons of avocado oil if needed.
2. Add the diced shallot and minced garlic, sautéing for 2-3 minutes until fragrant and the shallot is translucent.

Make the Base

1. Add the unsalted butter to the pot and let it melt completely.
2. Whisk in the flour and let it cook for about 1-2 minutes, stirring constantly to create a roux.
3. Gradually pour in the chicken broth while whisking to avoid lumps in your soup.
4. Once the broth is smooth, stir in the heavy cream and softened cream cheese until completely combined and creamy.

Cook the Pasta

1. Add the broken pasta pieces, garlic powder, onion powder, Italian seasoning, salt, and black pepper to the pot.
2. Stir everything together and let it simmer, cooking until the pasta is tender — about 10-12 minutes. Keep an eye on it, and stir occasionally to prevent sticking.

Combine and Finish

1. Return the seared chicken back into the pot and mix it well into the creamy broth.
2. Finally, stir in the chopped fresh oregano, parsley, grated Parmesan cheese, and shredded mozzarella cheese.
3. Cook for an additional 2-3 minutes until the cheese is melted and everything is heated through.
4. Serve hot and garnish with extra parsley for that fresh touch!

Variations

• For a lighter version, use half-and-half instead of heavy cream.
• Add seasonal veggies like spinach or kale for extra nutrition.
• Try adding cooked bacon or pancetta for a smoky twist.
• Swap out chicken for shrimp or even tofu for a different protein.
• Use different pasta shapes to keep things interesting!
• Make it dairy-free with coconut cream and dairy-free cheese alternatives.

Serving and Storage Tips

Serving

Serve your Creamy Chicken Alfredo Soup hot, garnished with extra fresh parsley and a sprinkle of Parmesan cheese for that gourmet touch. Pair it with warm, crusty bread or a simple side salad to balance the richness. It’s also delightful with a dash of red pepper flakes for those who enjoy a little heat!

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat, stirring occasionally. If the soup thickens, add a splash of chicken broth or cream to reach your desired consistency. This soup can also be frozen for up to 3 months; just make sure to cool it completely before freezing!

Helpful Notes

• For a gluten-free option, use gluten-free pasta and flour.
• Feel free to substitute the cream cheese with a dairy-free alternative if needed.
• Add in cooked vegetables like peas or carrots for added nutrition.
• Adjust the seasoning to your taste — add more herbs for a fresh flavor.
• This soup can be thickened further by adding more flour or by reducing the liquid.

Frequently Asked Questions

Can I freeze Creamy Chicken Alfredo Soup?

Yes, you can freeze Creamy Chicken Alfredo Soup! Just make sure to let it cool completely before transferring it to airtight containers. It can be stored in the freezer for up to 3 months. To reheat, let it thaw in the fridge overnight and warm it up on the stovetop, adding a splash of broth or cream if it thickens too much.

What can I use instead of cream?

If you need a substitute for cream, you can use half-and-half or whole milk for a lighter option. For a dairy-free version, coconut cream works beautifully and adds a subtle sweetness. Just keep in mind that the flavor will vary slightly depending on what you choose.

How do I adjust the seasoning?

Adjusting the seasoning is simple! Start by tasting the soup as it cooks and add salt, pepper, or extra herbs gradually. You can also sprinkle in more garlic powder or Italian seasoning to enhance the flavors. Remember, it’s all about your personal preference, so feel free to experiment until it’s just right!

Final Thoughts

I truly hope you give this Creamy Chicken Alfredo Soup a try! It’s one of those recipes that fills your home with warmth and love, creating memories with every spoonful. Whether you’re huddled under a blanket on a crisp evening or sharing laughter around the dinner table, this soup is bound to bring everyone together. Remember, cooking is all about joy and experimentation, so don’t hesitate to make it your own. Dive into this comforting bowl of deliciousness, and I can’t wait for you to experience those “Oh wow, this is really good” moments! Happy cooking!

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