Chicken Alfredo Soup

Chicken Alfredo Soup

Prep Time


Cook Time



6 people

This chicken Alfredo soup is absolutely loaded with flavor, making this rich and creamy version of an Italian classic so good it might even be better than the pasta.



  • 1/4 cup sweet red onion
  • 2 shallots
  • 3 large cloves garlic
  • 3/4 cup butter
  • 3/4 cup all purpose flour
  • 5 cups chicken broth
  • 1 quart half and half cream
  • 1 1/2 cups Parmesan cheese
  • 2 cups Chardonnay
  • 1/4 cup Portabella mushrooms
  • 2 teaspoons creole seasoning
  • 1 1/2 teaspoons nutmeg
  • Salt and pepper to taste
  • 1/4 cup fresh basil
  • 1/4 cup sweet red pepper
  • 1 1/2 pounds chicken breast
  • 3 tablespoons avocado oil
  • 1/4 cup brandy of your choice


  • 1 Using a small skillet on medium high heat add in the oil and allow to get warm. (About 30 seconds).
  • 2 Add in the flour. Using a wire whisk, stir continuously for about 2 to 3 minutes to create a white roux. Set aside.
  • 3 Using a medium size stock pot on medium high heat add the chicken broth and allow it to reduce by 1/3.
  • 4 Add in the half-and–half cream and half of the roux. Allow cooking until the stock starts a nice simmer (about 5 minutes).
  • 5 Stir in the nutmeg, seasoning, and a little salt and pepper.
  • 6 In a medium size skillet heat the Avocado Oil on high heat until nice and hot. (About 1 minute).
  • 7 Season the chicken with on both sides and gently place the chicken in the hot oil. Allow searing on both sides about 3 to 4 minutes or until you have a nice caramelize color on both sides and the chicken is cooked through.
  • 8 Transfer the chicken to a cutting board to cool. When cool, dice chicken into small pieces.
  • 9 Using the same skillet, add in the onions, Shitake mushrooms, shallots, and garlic and sauté for about 1 minute on a high heat.
  • 10 Add in the brandy and flambé.
  • 11 Add in the wine and allow reducing by half.
  • 12 Add the reduced liquid to the cream stock and turn the stove on medium heat.
  • 13 Stir in the Parmesan cheese and mix well. Cook for about 5 to 10 minutes to see how thick the soup is.
  • 14 Garnish: Mix diced sun-dried tomatoes with the fresh basil and top each soup of in the center with a little of the mixture. You can also sprinkle a little Parmesan cheese over each bowl if you have some left over and love cheese.


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