Cozy Meets Classic: Chicken Alfredo Soup with Broccoli and Parmesan

When the weather turns chilly or you’re simply craving comfort, few things hit the spot like a warm bowl of creamy soup. And if you love the richness of chicken Alfredo, this Chicken Alfredo Soup is the ultimate mash-up of creamy pasta and cozy broth.

This version turns the beloved pasta dish into a one-pot wonder—soupified. It’s still rich and flavorful, thanks to plant based heavy cream, vegan cheese, and just the right amount of lemon to brighten it up. Plus, it’s packed with tender chicken, al dente pasta, and broccoli for balance and nutrition.

This soup recipe takes me right back to before I had allergies, when my high school friends and I often made this Knorr packet of heavenly goodness late at night:

Obviously, that packet contains milk and wheat, amongst other things, but my own recipe does not! Yet, it still has all the flavors I crave and brings with it the nostalgia of the good times with my high school buddies.

From Pasta to Soup: A Comfort Food Reimagined

Chicken Alfredo has long been a weeknight favorite. Originating from Italy, “Fettuccine Alfredo” started as a simple combination of butter and parmesan tossed with pasta. Over time, especially in American kitchens, it evolved to include cream, garlic, chicken, and a richer sauce that clings to every noodle.

This Chicken Alfredo Soup takes those same comforting flavors and turns them into a spoonable, soul-soothing dish. Unlike the traditional dish, this version is easier to serve and reheat—perfect for leftovers or meal prep. And with just one pot required, cleanup is a breeze.

What really makes this soup stand out is the harmony of ingredients: buttery sautéed onions, a light roux to thicken the broth, tender chicken, perfectly cooked broccoli, and a swirl of cream and parmesan to finish. Each bite delivers both indulgence and balance.

Ingredients for Chicken Alfredo Soup

This soup is both satisfying and relatively simple to make. You’ll find all the core flavors of Alfredo—cheese, garlic, cream—along with vegetables and protein to round things out.

Ingredients (Serves 4–6):

Soup Base

1/2 teaspoon kosher salt, plus more to taste
3 tablespoons salted butter
1 small onion, chopped
3 garlic cloves, minced
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
1 cup plant based heavy cream

Add-Ins

4 ounces fettuccine, broken into 2-inch pieces
3 cups broccoli florets
2 cups chopped cooked chicken
1/4 cup fresh parsley, chopped
1/2 cup vegan mozarella cheese
1 tablespoon fresh lemon juice
Red pepper flakes, to taste (optional)

Ingredient Tips

Use rotisserie chicken for convenience and extra flavor.
If you’re gluten-sensitive, substitute with gluten-free flour and pasta.
Heavy cream creates the richest texture, but half-and-half is a lighter alternative.

How to Make Chicken Alfredo Soup

This recipe is weeknight-friendly and comes together in just about 30 to 40 minutes. You’ll build the flavor layer by layer, ensuring a smooth, creamy finish without needing multiple pans.

Instructions

Sauté aromatics
In a large pot or Dutch oven, melt the butter over medium heat. Add chopped onion and cook for 3 to 4 minutes until translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
Make the roux
Sprinkle in the flour and stir constantly for about 1 to 2 minutes to form a golden paste. This roux will help thicken the soup while keeping it velvety.
Add broth and simmer
Slowly pour in the chicken broth, whisking constantly to avoid lumps. Bring the mixture to a boil, then reduce to a simmer.
Cook the pasta
Add the broken fettuccine and stir well. Let the soup simmer for 8 to 10 minutes, stirring occasionally, until the pasta is almost tender.
Add broccoli and chicken
Stir in the broccoli florets and cooked chicken. Simmer for another 5 to 7 minutes until the broccoli is bright green and fork-tender.
Finish with cream and flavor
Reduce heat to low and stir in the heavy cream, parmesan, parsley, and lemon juice. Add red pepper flakes if using. Let the soup simmer for another 2 to 3 minutes to meld the flavors.
Taste and adjust
Season with additional salt or pepper to taste. Serve hot, garnished with extra parmesan or parsley if desired.

Common Questions About Chicken Alfredo Soup

Can I make this in advance?
Yes. This soup keeps well in the refrigerator for up to 4 days. The pasta may soften slightly, but the flavor remains rich and satisfying.

Can I freeze this soup?
Freezing is possible, but not ideal due to the cream and pasta. For best results, freeze the soup without pasta and add cooked pasta when reheating.

What kind of pasta works best?
While fettuccine keeps with the Alfredo tradition, short shapes like penne, rotini, or elbows also work well and are easier to eat in soup.

Is there a vegetarian version?
You can skip the chicken and add white beans, mushrooms, or extra broccoli for a hearty vegetarian alternative. Use vegetable broth instead of chicken broth.

How can I thicken the soup more?
Simmer a bit longer to reduce the broth, or make a slurry of 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the soup at the end.

Can I make this lighter?
Yes. Replace the plant based heavy cream with plant based whole milk or half-and-half. The texture will be a bit thinner, but still flavorful.

Creamy, Hearty, and Made for Real Life

This Chicken Alfredo Soup is everything you want in a one-pot meal: comforting, creamy, flavorful, and balanced. It delivers the decadence of Alfredo sauce while incorporating vegetables and protein in a spoonable, shareable format.

It’s perfect for weeknights, cozy weekends, or anytime you’re in the mood for something hearty and satisfying. Serve it with crusty bread, a light green salad, or simply enjoy a big bowl on its own. Either way, it’s a recipe that brings warmth, nourishment, and the comfort of a classic pasta dish—reimagined for your soup spoon.