Easy Chicken Alfredo Soup
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My family has always adored chicken alfredo, so when I first made this easy Chicken Alfredo Soup, I knew it would be an instant hit. It’s everything we love about the classic pasta dish—creamy sauce, tender chicken, and comforting noodles—but in cozy, spoonable form. This recipe has quickly earned a spot in my regular rotation, and it’s one I’m excited to add to my growing soup collection.
What makes this soup so special is its rich, velvety texture and the way it’s packed with flavor in every bite. You get the heartiness of shredded chicken, the satisfying chew of pasta, and a silky broth that tastes like it’s been simmering for hours—but it all comes together in about 30 minutes. It’s the kind of meal that feels indulgent but is secretly simple, making it perfect for busy weeknights or chilly weekends.
In many ways, it’s a fun twist on classic chicken noodle soup, with a creamy upgrade that makes it feel a little more decadent. I especially love that I can throw it together with pantry staples and leftover chicken, and have dinner on the table in no time. If you’re looking for a new comfort food favorite, this one’s a must-try.
Ingredients for Easy Chicken Alfredo Soup
- BUTTER
- ONION
- ALFREDO SAUCE
- CHICKEN BROTH
- FROZEN PEAS
- SMALL SHELL PASTA
- COOKED CHICKEN
- CORNSTARCH
- GRATED PARMESAN CHEESE
Ingredients for Easy Chicken Alfredo Soup
In a large Dutch oven or stock pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Set aside ¼ cup of the chicken broth for later. Pour the remaining broth into the pot, then stir in the peas and uncooked pasta. Bring the mixture to a gentle boil, then cover and simmer for 10 minutes, or until the pasta is tender.
Next, stir in the Alfredo sauce and cooked chicken, letting everything warm through for a few minutes until the soup is creamy and the chicken is heated.
In a small bowl, whisk the reserved ¼ cup of broth with the cornstarch until smooth. Pour it into the soup and stir well. Let it simmer for a few more minutes until the soup thickens slightly and reaches your desired consistency.
Ladle into bowls and sprinkle with grated Parmesan cheese for a cozy, flavorful finish. Serves 5—perfect for a quick weeknight dinner or a comforting weekend meal.
Frequently Asked Questions
Can I use rotisserie chicken or leftovers?
Yes! Cooked rotisserie chicken, shredded or chopped, works beautifully and saves time. Leftover grilled or baked chicken is also great.
What kind of pasta should I use?
Short pasta shapes like penne, rotini, or small shells work best. They hold up well in the creamy broth and are easy to scoop with a spoon.
Can I use homemade Alfredo sauce?
Absolutely. If you have a favorite homemade Alfredo sauce, feel free to use it in place of store-bought. Just make sure it’s well-seasoned and creamy.
Can I make this soup ahead of time?
Yes, but keep in mind that the pasta may absorb some of the liquid as it sits. Reheat gently and add a splash of broth or milk to loosen it up if needed.
Can I add vegetables?
Definitely! Try adding baby spinach, mushrooms, or broccoli florets during the simmering step for extra flavor and nutrition.
How do I thicken the soup?
The cornstarch slurry (¼ cup broth + cornstarch) added at the end helps thicken the soup. You can also simmer a bit longer or add extra Alfredo sauce for a richer texture.
FOR MORE RECIPES LIKE THIS, TRY:
- Cream Cheese Chicken Alfredo
- Chicken Alfredo Roll Ups
- 5 Minute Alfredo Sauce
- Chicken Alfredo Ravioli Bake
Easy Chicken Alfredo Soup
Real Mom Kitchen
Equipment
Ingredients
- 2 Tbsp butter
- ⅓ cup diced onion
- 15 oz jar Alfredo sauce
- 29 oz chicken broth (two 14.5 oz cans or 3 1/2 cups) divided
- 1 cup frozen peas
- 1 cup small shells pasta uncooked (or a similar type of pasta)
- 1 cup chicken cooked and diced
- 1 Tbsp cornstarch
- grated Parmesan cheese for topping
Instructions
- In a dutch oven or stock pot, add butter and onion. Cook over medium heat until onions are soft and translucent.
- Set aside ¼ cup of the broth. Add the remaining broth to the pot along with the the peas and pasta.
- Bring to a boil, then cover and simmer 10 minutes.
- Mix in the Alfredo sauce and the chicken. Cook for a few minutes just until combined and chicken is heated.
- Combine the remaining ¼ cup of broth that you set aside with the cornstarch until smooth. Stir into soup and cook a few minutes until thickened.
- Serve topped with grated Parmesan cheese. Serves 5.
Nutrition
Recipe adapted from Butter with a Slice of Bread.
