Love Fettuccine Alfredo? Try this quick soup that uses the pasta dish’s classic flavors. It’s ready in under 15 minutes!
Alfredo really is one of the creamiest and most delicious of sauces. Years ago, I learned that it is classically made with just butter and Parmesan cheese. That explains why it’s so delicious. How can you possibly go wrong with butter and Parm?
Today’s Fettuccine Alfredo Soup is based on that classic dish. I really love inventing soups based on my family’s favorite meals. You might remember my pizza soup, the lasagna soup and the Chinese chicken and broccoli soup, for example. It’s so fun to take these dishes and turn them into something new.
This Alfredo Soup is like the classic dish with butter and Parmesan. It also has mozzarella cheese and some chicken, which makes it hearty enough for dinner. I serve it with cold cut veggies on the side (Hint: Dip them in the soup!).
The great thing about this soup is that it’s ready in under 15 minutes. The SouperTip that makes it delicious (and without much fuss) is the way that I thicken it. Some creamy soups are thickened with a roux. That’s basically fat and flour whisked together and then you add a liquid. This can be tricky because you have to go slowly to ensure that there are no lumps. You whisk continuously and drizzle a little bit of liquid at a time.
For today’s soup the roux-making is a little bit easier. What you do is sauté the chicken in butter for a little while. Then you sprinkle it with flour and stir before slowly adding the liquid. The flour has dispersed across the meat in such a way that it’s not going to clump up as it might in a traditional roux. You get a thick creamy sauce with no fear of lumps.
Once you’ve got your chicken in a thick creamy broth, you add fresh fettuccine noodles. These cook really quickly, usually about 2-3 minutes. Then stir in the cheese, keeping a little bit back for garnish, and you’re ready to serve.
This soup has all the creamy, rich flavors of Fettuccine Alfredo, but in a soup. And it’s ready in under 15 minutes. Butter, Parmesan, mozzarella and chicken make this a hearty meal. Serve with raw vegetables (Hint: Dip them in the soup!).
4 cups low or no-sodium chicken broth
4 Tbsp. unsalted butter
2 boneless skinless chicken breasts
4 Tbps. All purpose flour
2 cloves garlic
1/2 tsp. salt
1/4 tsp. black pepper
1 (9oz) package of fresh fettuccine noodles
5 oz. shredded Parmesan cheese, divided
1 cup mozzarella cheese
Measure broth into a large microwave-safe bowl. Microwave on high for 5 minutes.
Meanwhile, put the butter in a large pot or Dutch oven over medium heat to melt. While it melts, slice the chicken breasts into 1/4-inch slices. Add the chicken to the melted butter. Stir. Mince garlic. Add to the chicken. Stir. Add flour to the chicken and stir.
When the broth is done heating, add 1/4 cup slowly to the chicken mixture. Stir. Add another 1/4 cup and stir. Repeat until you’ve added about half of it. Then stir in the rest of the broth at once and add salt and pepper.
Increase heat to high and bring the soup up to a boil. Add the fettuccine noodles and reduce heat to a simmer. Cook noodles until cooked through (read package directions. It’s usually 2-3 minutes), stirring occasionally.
Remove pot from heat. Stir in three-quarters of the Parmesan cheese and all of the mozzarella. Ladle soup into bowls and garnish with remaining Parmesan cheese.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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