My sister-in-law gave me the idea for Chicken Alfredo Soup. She said she’d eaten it before and it was good, but not as Alfredo-y as she wished. The recipe she’d seen used a jar of Alfredo sauce.
I decided to make a homemade version that didn’t use the jar of sauce. This soup has chicken, penne pasta, and lots of Parmesan. It’s a delicious take on classic chicken and noodle soup.
But it isn’t as Alfredo-y as you’d imagine the soup to be. I think that may be an impossible thing to ask of a soup, because if you thicken it and make it just like the sauce, then you don’t have soup any more. You’ve got sauce.
I almost named it something different, like Chicken Parmesan Soup, but that’s a different dish and I already have a Chicken Parmesan Soup. So despite the fact that the name might be a little misleading, I’m keeping it.
And this soup is definitely worth making. It’s warm, comforting and creamy. And there’s no pre-cooking needed. Everything goes into the slow cooker, although the milk and pasta get held out to near the end of the cooking time.
Here’s what you’ll need to make it:
Slow Cooker Chicken Alfredo Soup
- 1.5 - 2 lbs. chicken tenders
- 1 onion diced
- 1 clove garlic crushed
- 2 boxes 32 oz each chicken broth
- 5 oz Parmesan shredded or shaved
- 1 1/2 cups milk
- 3 Tbs. flour
- 6-8 oz small penne pasta
- salt and pepper to taste
- Place chicken, onion, garlic, broth and Parmesan in slow cooker.
- Cook on high 5-6 hours or low 7-8 hours.
- When you're ready to add it, whisk or use a blender to combine the flour and milk.
- 20 minutes before serving, stir in flour/milk and pasta.
- Season with salt and pepper.
What a great idea to make a soup like this! It sounds delicious and love that it is in the slow cooker!
Do you mix the flour into the milk before adding to the slow cooker? There are no directions where to add the flour. Thank you.
Oops! Off to edit the recipe…
Arthur in the Garden! says
Yummy! I might have to try it this weekend!
Melissa K says
Thanks Tiffany! I can’t wait to try this!
Pasta cooked before adding?
No, add it uncooked to the crockpot during the last 15-20 minutes of cooking.
Lee Ann says
Cooking in the crockpot for tonight’s dinner! “DH” (Darling Hubby) reports that the house smells delicious, so looking forward to this recipe. I may puree the onions, as I like the flavor, but not a big fan of eating them. I find it also helps to thicken soups and recipes too, so its a double bonus. Great flavor and hearty! Looking forward to dinner tonight! Thanks so much for sharing!
Do you shred the chicken when it’s done cooking?
Yes, I do shred it. Sorry to leave that out of the instructions.
Do you think the cooking time differs if you use non frozen chicken tenders?
You could decrease it by an hour or so.
Not an experienced cook at all so I’m a little lost on step 4. You mix the flour and milk and add it to the crock pot then continue cooking it for the last 20 minutes? Oh and I see that you also mix in the pasta so I guess I found the answer to my question. And once it’s done cooking you shred the chicken right? This sounds so yummy and I want to make sure I do it right. Thanks for all these wonderful recipes!
Yes, that’s right. You can also remove the chicken before adding the flour/milk and pasta. Then shred and return to the pot. By then, the pasta will have cooked close to 20 minutes and you’re ready to eat.
I wonder, could you substitute plain Greek yogurt for the milk and flour?
That might work. Let me know if you try it.
This looks wonderful, but is a big recipe for two. Does it freeze?
Beth Moore says
Sue, you could freeze it, but don’t add the pasta before freezing. You can boil the pasta while you’re reheating the soup and then add it along with the flour just before serving. The other option would be to make half a recipe and enjoy some soup for lunch throughout the week 🙂