Love Fettuccine Alfredo? Try this quick soup that uses the pasta dish’s classic flavors. It’s ready in under 15 minutes!
Alfredo sauce really is one of the creamiest and most delicious of sauces. So, of course I adapted into a quick cooking Chicken Alfredo Soup that has that taste I love.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
Turning Fettuccine Alfredo Into Soup
Today’s Chicken 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 and this lasagna soup, for example. It’s so fun to take these dishes and turn them into something new.
This Alfredo Soup is like the classic pasta dish with butter and Parmesan cheese. 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!).
If you’re a big fan of alfredo, you’ll want to try my Authentic Italian Alfredo recipe and One-Pot Chicken Alfredo too.
What Kind Of Noodles?
In order to cook this alfredo soup quickly, I prefer to use fresh fettuccine noodles because the pasta cooks in only a few minutes. While you could absolutely make your own, I pick them up in the refrigerated section of my grocery store (they are near the cheese in my store).
This is different than the dried pasta found on the shelves in the pasta aisle. Those noodles usually take about 10 minutes to cook.
Want To Add Veggies?
If you want to make this easy soup more of a complete meal, you’ll want to add in a vegetable. Baby spinach or small broccoli florets are great options and can be added in the last few minutes of cooking.
Making Chicken Alfredo Soup Quickly
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 bite-sized pieces of 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. Then stir in the cheese, keeping a little Parmesan to use for garnish, and you’re ready to serve, perhaps with some Air Fryer Garlic Bread.
More Soup Recipes
You can browse my full collection of 70+ soup recipes or try one of the following favorites next time.
Fettuccine Alfredo Soup with Chicken Recipe
- Prep Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Entrée
- Method: Stovetop
- Cuisine: American
DESCRIPTION
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!).
Ingredients
- 4 cups low or no-sodium chicken broth
- 4 Tbsp. unsalted butter
- 2 boneless skinless chicken breasts
- 4 Tbsp. All purpose flour
- 2 cloves garlic
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 (9 oz.) package of fresh fettuccine noodles
- 5 oz. shredded Parmesan cheese, divided
- 1 cup mozzarella cheese
Instructions
- 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 ¼-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 ¼ cup slowly to the chicken mixture. Stir. Add another ¼ 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.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
This post originally appeared in June 2015 and was revised and republished in August 2024.
Love alfredo and love how quick this is to make. THank you!
This is the perfect busy weeknight dinner – my boys would love this!