Creamy Chicken Alfredo Soup: Amazingly Delicious!
Hello, friends! I’m always on the lookout for exciting twists on classic recipes. The other night, while savoring a fantastic Chicken Alfredo, a light bulb went off in my head. I thought, “Why not transform this into a soup?” I had already showcased Chicken Alfredo on the channel, but never in a soup.
Thus, my take on Chicken Alfredo Soup was born – a creamy, comforting concoction brimming with vegetables, potatoes, and, of course, succulent chicken. The texture is simply out of this world, and I’m confident you’ll adore it as much as I do. Remember, a thumbs-up for the video is much appreciated, and don’t forget to subscribe and ring the bell for more culinary adventures!
Chicken Alfredo Soup is not just a dish; it’s an experience. It’s a symphony of flavors and textures that dance on your palate. This soup is best served hot, ideally with a sprinkle of Parmesan and a side of crusty bread to mop up the deliciousness. It’s perfect for those chilly evenings when you crave something heartwarming or when you want to impress your guests with something uniquely delightful as a starter to a dinner party.
Pro-Tip: ‘Mise en Place’ is Your Friend
The secret to a great Chicken Alfredo Soup lies in the ‘mise en place‘ – a French culinary phrase meaning “everything in its place.” Before you begin cooking, ensure all your ingredients are prepped and ready to go. This not only makes the cooking process smoother but also allows you to enjoy it more. Remember, cooking is not just about the end product; it’s about the joy of creating something beautiful and delicious.
Bonus Pro-Tip: Texture Will Make Or Break Your Soup
When it comes to the texture of your soup, it’s crucial to strike the right balance. It should be thick enough to coat the back of a spoon but not so thick that it resembles a stew. If you find your soup too thick, don’t hesitate to thin it with a bit of chicken stock or milk.
On the other hand, if it’s too thin, a cornstarch slurry can be your best friend. Remember, the perfect soup texture is a conductor of flavor, enhancing every single ingredient you’ve lovingly added to your pot.
So, now that you know the basics, let’s get cooking!
Creamy Chicken Alfredo Soup Recipe
Recipe Video
Recipe Ingredients
- 3 ounces Unsalted Butter
- ½ cup All-Purpose Flour
- 2 cups Milk, adjust as needed
- ½ cup Shallots, sliced
- 1 stalk Leeks, sliced
- 1 Green Onion (Scallion), finely chopped
- 1 Bell Pepper - color unspecified, finely diced
- 2 medium Carrots, thinly sliced
- 2 stalks Celery, chopped
- 2 large Potatoes, cubed
- 6 cups (1.4 liters) Chicken Stock, adjust as needed
- 1 ½ tablespoons Garlic, minced
- 2 Chicken Breasts, cubed
- 4 ounces Mushrooms, sliced
- 1 ½ cups Cavatelli Pasta - or any small pasta
- ¼ cup Heavy Cream, adjust as needed
- ¾ cup Parmesan Cheese, grated
- Salt and pepper to taste
- Cornstarch: As needed (optional, for adjusting thickness)
Recipe Instructions
- In a large pot, melt the butter over medium heat. Add the flour and whisk constantly until a smooth paste forms, about 1-2 minutes. This is your roux.
- In a separate fry pan, sauté shallots and leeks until they start to soften. Add the green onion, bell pepper, carrots, and celery.
- Cook for a minute, then transfer to the pot with the roux (after you added the milk to that pot).
- Gradually pour milk into the roux while continuously stirring to prevent lumps. Allow the mixture to thicken slightly, then add chicken stock. Adjust the heat to maintain a gentle simmer.
- Add the sautéed vegetables to the soup base. Incorporate the cubed potatoes and continue to simmer until the vegetables are nearly tender.
- In a separate pot, cook the pasta al dente in salted boiling water. Drain and set aside.
- In a fry pan, sauté the chicken pieces until golden brown. Add the mushrooms midway through and cook until the chicken is fully cooked and the mushrooms have released their moisture.
- Add the cooked chicken and mushrooms to the soup. Stir in the cooked pasta. The soup will start to thicken due to the starch from the potatoes and pasta.
- Stir in the heavy cream and Parmesan cheese. Let the cheese melt and blend into the soup. If the soup is too thick, adjust the consistency with a little more milk or chicken stock. If it’s too thin, a cornstarch slurry can be used to thicken it.
- Season the soup with salt and pepper to taste and let it simmer for a final few minutes.
- Serve hot, garnished with a sprinkle of Parmesan cheese and a few finely chopped herbs if desired.
You can find the items below used in making this dish at our online store!
Private Notes
Frequently Asked Questions About Chicken Alfredo Soup
1. What is Chicken Alfredo Soup?
Chicken Alfredo Soup is a creamy, rich soup that combines the classic flavors of Chicken Alfredo into a comforting bowl. It’s a blend of tender chicken, Alfredo sauce, vegetables, and often includes pasta or potatoes. This soup is perfect for those who love the taste of Chicken Alfredo but want something more warming and soup-like.
2. Can I use chicken thighs instead of breasts for this soup?
Absolutely! Chicken thighs can be a great substitute for breasts in this soup. They tend to be juicier and more flavorful, adding a richer taste to the soup. Just remember to cook them thoroughly before adding them to the soup.
3. How can I make my Chicken Alfredo Soup creamier?
To make your soup creamier, consider adding more heavy cream or milk. Start by adding a small amount and increase as needed. This will enhance the soup’s richness without altering the fundamental flavors.
4. Is Chicken Alfredo Soup suitable for freezing?
Yes, you can freeze Chicken Alfredo Soup, but it’s best to do so before adding the dairy components. Cream-based soups can separate when frozen and reheated. Freeze the soup after cooking the chicken and vegetables, and add cream or milk when reheating.
5. What vegetables go well in Chicken Alfredo Soup?
Classic choices include carrots, celery, and onions. Leeks, mushrooms, and bell peppers also add great flavor. It’s important to cut them appropriately so they cook evenly and fit well on a spoon.
6. Can I make Chicken Alfredo Soup in a slow cooker?
Yes, Chicken Alfredo Soup can be adapted for a slow cooker. Add all ingredients except for the dairy and pasta, and cook on low for 6-8 hours. Add cream and pasta towards the end of cooking to prevent them from curdling or becoming mushy.
7. How can I thicken my Chicken Alfredo Soup?
If your soup is too thin, a cornstarch slurry (cornstarch mixed with a small amount of cold water) can be added. Stir it into the soup and allow it to simmer until it reaches the desired consistency.
8. What type of pasta is best for Chicken Alfredo Soup?
Small pasta like cavatelli, fusilli, or farfalle works well as they are easy to eat with a spoon and complement the other ingredients in size and texture.
9. How do I prevent the pasta from becoming too soft in the soup?
Cook the pasta separately and add it to the soup just before serving. This prevents the pasta from absorbing too much broth and becoming overly soft.
10. Can I make Chicken Alfredo Soup dairy-free?
Yes, you can use dairy-free alternatives like almond milk or coconut cream. However, the flavor profile will change slightly. Dairy-free cheese can also be used as a substitute for Parmesan.
11. What’s the best way to reheat Chicken Alfredo Soup?
Reheat the soup slowly on the stovetop over medium heat, stirring occasionally. Avoid boiling as it can cause the dairy to separate.
12. How long does Chicken Alfredo Soup last in the fridge?
Properly stored in an airtight container, Chicken Alfredo Soup can last 3-4 days in the refrigerator.
13. Can I add other meats to Chicken Alfredo Soup?
While chicken is traditional, you can experiment with other meats like turkey or even shrimp. Just ensure they are properly cooked before adding them to the soup.
14. What herbs and spices complement Chicken Alfredo Soup?
Garlic, parsley, thyme, and a hint of nutmeg can enhance the flavor. Be cautious with salt, as the Parmesan and chicken broth already contain salt.
15. How can I make a lighter version of Chicken Alfredo Soup?
For a lighter version, use low-fat milk instead of heavy cream and reduce the amount of cheese. You can also increase the proportion of vegetables to chicken.
16. What main courses does Chicken Alfredo Soup pair well with as a starter?
Hear are some main courses you can pair with Chicken Alfredo Soup:
Chicken Piccata: A light and flavorful dish with a tangy lemon-caper sauce, perfect after the creamy Alfredo soup.
Beef Wellington: A luxurious beef tenderloin wrapped in puff pastry, ideal for a sophisticated follow-up to the soup.
Butter Poached Salmon Medallions: A delicate and buttery salmon dish that complements the richness of the soup.
Roasted Chicken: A simple yet flavorful roasted chicken that pairs well with the creamy soup.
Pork Tenderloin: A tender and juicy pork dish that would be a great contrast to the Chicken Alfredo Soup.
17. What side dishes pair well with Chicken Alfredo Soup?
Here are some side dishes that pair with Chicken Alfredo Soup
Garlic Bread: A classic choice, garlic bread is perfect for soaking up the creamy sauce of Chicken Alfredo Soup.
Caesar Salad: A fresh Caesar salad with crisp romaine, Parmesan cheese, and croutons offers a refreshing contrast to the rich Alfredo Soup.
Roasted Vegetables: A mix of roasted vegetables like zucchini, bell peppers, and carrots can add color and a healthy balance to your meal.
Buttery Asparagus Tips: Lightly sautéed asparagus tips with shallots add a flavorful and nutritious side that complements the creamy pasta well.
Risotto: For a more indulgent side, a creamy risotto pairs beautifully with Chicken Alfredo Soup, adding a luxurious texture and flavor.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Wonderful soup !!!!!! I’ll be making it again for sure!
Oh,! What a wonderful flavorful soup!! We absolutely loved it.
But next time I’ll prep every thing the day before. I’m 72 and have a bad back too much standing gets very painful. But it was truly worth it.