Decadent Chicken Alfredo Soup

This decadent chicken Alfredo soup transforms a classic pasta dish into a comforting bowl of creamy goodness. The rich, velvety texture combined with tender chicken and vegetables creates a satisfying meal that's perfect for chilly evenings or when you're craving something indulgent yet soothing.

I first developed this recipe when my daughter was going through a picky eating phase. The familiar flavors of Alfredo pasta in soup form was the perfect compromise, and it's remained a family favorite for our Sunday dinner rotation ever since.

Ingredients

• Chicken thighs: Cut into small pieces to provide more flavor and stay tender in the soup
• Carrots, celery, and onion: Create the aromatic foundation for depth of flavor
• Jarred Alfredo sauce: Offers convenience without sacrificing creamy richness
• Vegetable soup mix: Adds complexity and seasoning without extra chopping
• Chicken broth: Thins the Alfredo sauce while adding more savory notes
• Broken spaghetti: Makes this soup reminiscent of the classic pasta dish
• Dried basil: Complements the creamy sauce with subtle herbal notes

Step-by-Step Instructions

Cook the chicken:

Heat one tablespoon oil in a large saucepan over medium heat until shimmering. Add chicken pieces and cook for about 5 to 7 minutes, stirring occasionally until no longer pink in the center. The smaller you cut the pieces, the quicker they will cook. Remove chicken from pan and set aside on a plate.

Sauté the vegetables:

Add another tablespoon of oil to the same pan. Add the carrots, celery, and onion. Cook over medium heat for about 5 minutes until vegetables begin to soften but still maintain some texture. This creates a flavorful base for your soup while adding nutritional value.

Combine and simmer:

Return cooked chicken to the pan with the vegetables. Pour in the chicken broth, Alfredo sauce, vegetable soup mix, and dried basil. Stir well to combine all ingredients. Bring mixture to a gentle boil, then reduce heat to low. Cover the pot and simmer for 15 minutes to allow flavors to meld and vegetables to become tender.

Add pasta and serve:

Stir the broken cooked spaghetti into the hot soup. Heat for another 2 to 3 minutes until pasta is warmed through. Ladle into bowls and serve immediately for the best texture and temperature.

Save This

The vegetable soup mix is my secret ingredient in this recipe. I discovered it by accident when I was low on herbs and spices one evening, and the depth of flavor it adds is remarkable. My husband now requests this soup specifically when he's had a particularly long day at work.

Storage and Reheating

This soup will keep well in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the liquid as it sits, so when reheating, you might need to add a splash of chicken broth or even a little half and half to reach your desired consistency. Warm it gently on the stovetop over medium low heat, stirring occasionally to prevent scorching the creamy base.

Easy Variations

While this recipe calls for spaghetti, any pasta shape works beautifully. Try using fettuccine, penne, or even tortellini for a more substantial soup. For a lighter version, substitute the jarred Alfredo sauce with a homemade version using equal parts chicken broth and half and half, thickened with a roux and seasoned with garlic, parmesan cheese, and a pinch of nutmeg. You can also add mushrooms when sautéing the vegetables for an earthy flavor dimension.

Save This

Serving Suggestions

This rich soup pairs perfectly with a crisp green salad dressed simply with lemon and olive oil to cut through the creaminess. Serve with garlic bread or crusty Italian bread for dipping into the velvety broth. For a complete meal, I often add a glass of light white wine like Pinot Grigio or Sauvignon Blanc, which complements the creamy flavors without overwhelming them.

Common Queries

→ Can I use chicken breast instead of thighs in this soup?

Yes, you can substitute chicken breast for thighs. Just be careful not to overcook as breast meat tends to dry out more quickly than thighs. Cook just until no longer pink, as the chicken will continue cooking when returned to the soup.

→ What can I use instead of jarred Alfredo sauce?

You can make homemade Alfredo sauce by combining 2 tablespoons butter, 1 cup heavy cream, 1 cup grated Parmesan, and 2 minced garlic cloves. Cook until thickened, then use in place of the jarred sauce.

→ Can I use different pasta shapes?

Absolutely! Any small pasta works well. Try penne, farfalle, or egg noodles. Just cook separately according to package directions before adding to ensure proper texture.

→ How do I store leftovers?

Allow the soup to cool completely, then transfer to airtight containers. Refrigerate for up to 3 days. When reheating, do so gently over medium-low heat, stirring occasionally, as cream-based soups can separate when overheated.

→ Is this soup freezer-friendly?

Cream-based soups typically don't freeze well as they can separate and become grainy when thawed. For best results, enjoy this soup fresh or refrigerated rather than freezing.

→ What can I serve with this soup?

This rich soup pairs beautifully with a light green salad dressed with vinaigrette and crusty garlic bread for dipping. For a full Italian-inspired meal, add a small antipasto platter with olives, cheese, and cured meats.