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Chicken Alfredo Soup Recipe

This chicken Alfredo soup recipe is the coziest, creamiest, and heartiest soup! Topped with ricotta cheese, it's going to be a hit!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8 people
Calories: 455 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

For the Chicken
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • pinch salt
For the Alfredo Soup
  • ½ pound lasagna noodles
  • 4 tablespoons unsalted butter divided
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 6 cups low-sodium chicken broth
  • ¼ teaspoon Kosher salt and freshly ground black pepper
  • 1 cup diced white onion
  • 1 cup thinly sliced carrots
  • 2 cloves garlic crushed
  • 2 cups fresh spinach
  • ½ cup freshly grated Parmesan cheese
  • crushed red pepper flakes optional, for topping
  • 1 cup ricotta cheese optional, for topping

Instructions

For the Chicken
    Cup of Yum
  1. Preheat oven to 400°F and line a baking sheet with aluminum foil.
  2. Pat the chicken breasts dry, brush with oil, and sprinkle with a pinch of salt.
  3. Bake in the preheated oven for 22-25 minutes, or until cooked through to 165°F.
  4. Allow to cool, shred with a fork or slice into thin pieces.
For the Alfredo Soup
  1. Break lasagna noodles into 1-2 inch pieces. Boil according to package instructions, set aside.
  2. Melt 2 tablespoons of butter in a medium saucepan set over medium heat. Add the flour, and whisk until flour dissolves into butter.
  3. Keep whisking and slowly add the heavy cream, to make a roux.
  4. Add the chicken broth, and salt and pepper to taste; bring to boil, reduce to simmer.
  5. In a large pot or Dutch oven, melt the remaining 2 tablespoons of butter over medium heat.
  6. Add the onions and carrots, and sauté for 5-6 minutes until vegetables soften.
  7. Pour the cream broth into the pot over the vegetables. Add the garlic, and bring to a boil.
  8. Once boiling, add the spinach, chicken, and lasagna noodles. Reduce to simmer.
  9. Add the grated cheese, then sprinkle with red pepper flakes if desited.
  10. Divide soup into bowls.
  11. Top each bowl with a heaping spoonful of ricotta cheese, if desired.

Notes

  • Storage: Store Chicken Alfredo Soup in an airtight container in the refrigerator for 3-4 days.
  • Store Chicken Alfredo Soup in an airtight container in the refrigerator for 3-4 days.

Nutrition Information

Calories 455kcal (23%) Carbohydrates 29g (10%) Protein 23g (46%) Fat 27g (42%) Saturated Fat 15g (75%) Cholesterol 131mg (44%) Sodium 958mg (40%) Potassium 528mg (15%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 4202IU (84%) Vitamin C 17mg (19%) Calcium 194mg (19%) Iron 2mg (11%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 455

% Daily Value*

Calories 455kcal 23%
Carbohydrates 29g 10%
Protein 23g 46%
Fat 27g 42%
Saturated Fat 15g 75%
Cholesterol 131mg 44%
Sodium 958mg 40%
Potassium 528mg 11%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 4202IU 84%
Vitamin C 17mg 19%
Calcium 194mg 19%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.