Name: Chicken Noodle Alfredo Soup: Comforting 35-Minute Meal
Prep time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: 4 tbsp Unsalted Butter: The foundational fat for the Alfredo flavor, used for sautéing and creating the roux.; 1 medium Yellow Onion, finely diced: Provides a sweet, aromatic base.; 2-3 Carrots, peeled and diced: For classic soup flavor, sweetness, and color.; 2 Celery Stalks, finely diced: Adds a necessary earthy, savory note.; 4-5 cloves Garlic, minced: Absolutely essential for that authentic Alfredo flavor profile.; text **⅓ cup All-Purpose Flour:** This is the crucial thickening agent that will create a velvety base for the creamy broth, preventing it from being thin or separated.; 6 cups Chicken Broth: Use a good-quality, low-sodium broth to control the salt level of the final soup.; 1 cup Whole Milk: Adds creaminess and body.; 1 cup Heavy Cream: For the signature rich, luxurious texture. Do not substitute with half-and-half for the best results.; 2 tsp Fresh Thyme Leaves (or 1 tsp dried): Complements the chicken beautifully.; 1 tsp Dried Oregano: Adds a subtle, earthy background note.; ½ tsp Black Pepper, freshly ground; 1 Bay Leaf (optional): For an extra layer of herbal depth.; 1.5 lbs Boneless, Skinless Chicken Breasts or Thighs: Thighs will yield a more flavorful and tender result, but breasts are classic.; 8 oz Egg Noodles: The wide, ruffled “Extra Broad” egg noodles are ideal as they hold the creamy sauce perfectly.; 2 cups freshly grated Parmesan Cheese: This is non-negotiable. You MUST use a block of Parmesan cheese and grate it yourself. Pre-grated cheese contains anti-caking agents that will prevent it from melting smoothly, leaving you with a grainy soup.; 1 tsp Lemon Juice: A secret weapon to brighten the rich flavors and prevent the soup from tasting overly heavy.; Fresh Parsley, finely chopped for garnish

Description

This chicken noodle Alfredo soup combines two classics! A creamy, comforting broth with tender chicken & noodles. Ready in just 35 minutes.

Ingredients

For the Soup Base & Aromatics:

4 tbsp Unsalted Butter: The foundational fat for the Alfredo flavor, used for sautéing and creating the roux.
1 medium Yellow Onion, finely diced: Provides a sweet, aromatic base.
2-3 Carrots, peeled and diced: For classic soup flavor, sweetness, and color.
2 Celery Stalks, finely diced: Adds a necessary earthy, savory note.
4-5 cloves Garlic, minced: Absolutely essential for that authentic Alfredo flavor profile.

**⅓ cup All-Purpose Flour:** This is the crucial thickening agent that will create a velvety base for the creamy broth, preventing it from being thin or separated.

6 cups Chicken Broth: Use a good-quality, low-sodium broth to control the salt level of the final soup.
1 cup Whole Milk: Adds creaminess and body.
1 cup Heavy Cream: For the signature rich, luxurious texture. Do not substitute with half-and-half for the best results.
2 tsp Fresh Thyme Leaves (or 1 tsp dried): Complements the chicken beautifully.
1 tsp Dried Oregano: Adds a subtle, earthy background note.
½ tsp Black Pepper, freshly ground
1 Bay Leaf (optional): For an extra layer of herbal depth.

For the Chicken, Noodles, and Alfredo Elements:

1.5 lbs Boneless, Skinless Chicken Breasts or Thighs: Thighs will yield a more flavorful and tender result, but breasts are classic.
8 oz Egg Noodles: The wide, ruffled “Extra Broad” egg noodles are ideal as they hold the creamy sauce perfectly.
2 cups freshly grated Parmesan Cheese: This is non-negotiable. You MUST use a block of Parmesan cheese and grate it yourself. Pre-grated cheese contains anti-caking agents that will prevent it from melting smoothly, leaving you with a grainy soup.
1 tsp Lemon Juice: A secret weapon to brighten the rich flavors and prevent the soup from tasting overly heavy.
Fresh Parsley, finely chopped for garnish

Instructions

Step 1: Cook and Shred the Chicken
Begin by seasoning your chicken breasts or thighs with salt and pepper. You can either poach them directly in the 6 cups of chicken broth for 15-20 minutes until cooked through, or pan-sear them in a bit of oil until golden and then bake until done. Using the poaching method will create a more flavorful broth. Once cooked, let the chicken rest on a cutting board before shredding it with two forks. If you poached the chicken, reserve the broth for the next step.

Step 2: Sauté the Aromatics
In a large Dutch oven or heavy-bottomed soup pot, melt the 4 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery (this is your soffritto or mirepoix). Sauté for 8-10 minutes, until the vegetables have softened and the onions are translucent. Add the minced garlic and cook for one more minute until fragrant.

Step 3: Create the Roux
Sprinkle the ⅓ cup of flour over the sautéed vegetables. Stir constantly and cook for 2 full minutes. This cooks out the raw flour taste and is the critical step that will thicken your entire soup, giving it a velvety, gravy-like consistency rather than a thin, brothy one.

Step 4: Gradually Add Liquids
If you poached your chicken, you will use that reserved broth. If not, use your 6 cups of fresh broth. Slowly pour the broth into the pot, whisking constantly to ensure the roux incorporates smoothly and no lumps form. Follow with the whole milk and heavy cream, whisking to combine.

Step 5: Simmer and Season
Add the fresh thyme, dried oregano, black pepper, and the bay leaf (if using) to the pot. Bring the soup to a gentle simmer, then reduce the heat to low. Allow it to simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld and the soup to thicken slightly.

Step 6: Cook the Noodles
Add the 8 oz of egg noodles directly to the simmering soup. Cook according to the package directions, usually about 6-8 minutes, stirring occasionally to prevent them from sticking to the bottom. The soup will continue to thicken as the noodles release their starch.

Step 7: Final Assembly – Cheese and Chicken
Once the noodles are tender, turn the heat down to the lowest possible setting. Stir in the shredded chicken. Now, gradually add the 2 cups of freshly grated Parmesan cheese, a handful at a time, stirring continuously until each addition is fully melted and incorporated before adding the next. This patience is key to a smooth, non-grainy soup. Finally, stir in the teaspoon of lemon juice. Taste and adjust seasoning with salt and pepper. Remove the bay leaf. Garnish with fresh parsley and serve immediately

Notes

Large Dutch Oven or Heavy-Bottomed Soup Pot
Sharp Chef’s Knife and Cutting Board
Box Grater (for the Parmesan cheese)
Whisk (for incorporating the roux smoothly)

Prep Time: 20 minutes
Category: Lunch
Cuisine: American

Nutrition

Calories: 550 kcal
Sugar: 6 g
Sodium: 1100 mg
Fat: 28 g
Carbohydrates: 38 g
Fiber: 2g
Protein: 35 g