Ingredients
- Unsalted ButterThe foundation of any great Alfredo. Use high-quality butter for the richest flavor profile.
- Yellow Onion and GarlicThese aromatic staples must be finely diced to melt seamlessly into the soup base, providing depth without noticeable texture.
- All-Purpose FlourThis acts as the essential thickening agent (roux), helping to create a sturdy, velvety texture that prevents the soup from separating.
- Chicken or Vegetable BrothUse a good quality, low-sodium broth as the primary liquid base. This provides the savory foundation that complements the rich dairy.
- Heavy CreamThis is non-negotiable for achieving that signature Alfredo richness and thickness. Do not substitute with lighter milk products if you want true decadence.
- Shredded Cooked Chicken or TurkeyUse precooked, shredded poultry for convenience. Rotisserie chicken works perfectly and saves significant preparation time.
- Aged Parmesan CheeseFreshly grated Parmesan is critical; pre-shredded varieties often contain anti-caking agents that hinder smooth melting and can lead to a gritty texture.
- Nutmeg and Black PepperNutmeg, though subtle, is a secret ingredient in many classic cream sauces, balancing the dairy's richness beautifully.
Instructions
- Step 1: Sauté the Aromatics and Build the Roux
- Step 2: Whisk in the Broth Gradually
- Step 3: Introduce the Cream and Seasoning
- Step 4: Melt the Cheese and Add the Protein
Notes
- Store leftovers in an airtight container for up to 3 days; the soup will thicken significantly when chilled, so expect to add a splash of broth or milk when reheating.
- Reheat gently over low heat on the stovetop, stirring constantly, to prevent the rich heavy cream and cheese base from splitting or scorching.
- For a perfect balance, serve each bowl garnished with fresh parsley and a side of crusty Italian bread dipped in olive oil and balsamic vinegar.
- When melting the freshly grated Parmesan, remove the pot from the heat first, as residual warmth is enough to melt the cheese smoothly and prevents the proteins from clumping into a gritty texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American