Chicken Alfredo Soup

When it’s a cold, windy, and snowy day, the strong gust sounds just make me thankful to be inside cozy and warm.  And what goes better with that feeling than a nice bowl of soup?! The crockpot makes cooking soup a dream- low prep work, and easy clean up. Chicken Alfredo Soup is a full meal on its own, but it’s also delicious with some breadsticks or crackers. 

Chicken Alfredo Soup is made with shredded chicken. Rotisserie chicken works so well in this recipe because it adds a great depth of flavor. Shredded chicken is added to a lightened up base of light alfredo sauce, low fat cream of chicken soup, unsweetened almond milk, and chicken broth. Points-friendly bacon and a bit of parmesan cheese bring out the classic Alfredo flavor we’re going for. 

For more delicious, hearty soups, check out these 27 Weight Watchers Soup Recipes! 

Three reasons why you need to make this recipe! 

Cheese, Chicken, and Bacon are the perfect pairing. 

When these three basic ingredients are combined into one dish, you get a world of flavor that elevates any meal. 

You get to enjoy a “creamy” soup without loading up on calories. 

Normally a cream based soup, like potato soup or cheddar broccoli soup is high in fat and calories. One cup of this Chicken Alfredo Soup is only 142 calories and 4 Weight Watchers Points. 

It gives you a fantastic protein boost. 

Skip the veggie soups when you can get your protein in with this much flavor! One cup provides 19 grams of lean protein, perfect for any weight loss journey. 

Ingredients you need to make Chicken Alfredo Soup: 

• 2 cups chicken broth
• 10 oz cooked, shredded chicken
• 1 can (284ml) low fat cream of chicken soup
• ¾ cup light alfredo sauce
• 1 cup almond milk
• 6 slices of cooked Oscar Mayer Center Cut bacon 
• 2 tablespoons finely grated parmesan cheese
• 1 clove garlic diced

How to make Chicken Alfredo Soup (step by step): 

1. Cook the slices of bacon on the stovetop then drain and crumble the bacon.
2. Plug in the crock pot and set it to high.
3. Pour in the broth and cream of chicken soup and stir well.
4. Add in the chicken, alfredo sauce, milk, cheese, and diced garlic and stir it all together. Mix in the crumbled bacon.
5. Leave on high for 30 minutes, then turn to low and simmer for 1.5 hours.
6. Serve Warm and Enjoy! 

Makes 6 cups. Nutrition info for 1 cup: Calories 142,  Fat 5 g, Saturated fat 1.1 g,  Carbs 6 g,  Fiber .5 g, Sugars .3 g, Sodium 623 mg, Protein 19 g. 

WW Points 

• Chicken broth 0 points
• Shredded chicken 0 points
• Low fat cream of chicken soup 5 points
• Light alfredo sauce 13 points
• Almond milk 1 point
• Cooked Oscar Mayer center cut bacon 6 points
• Finely grated parmesan cheese 1 point 
• Diced garlic 0 points 

4 points per cup based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Personal Points- 3-4 depending on your 0PP foods 

SP Freestyle- (blue & purple) 3 using WW recipe builder

Smart points- (green) 4 using WW recipe builder

Point plus- 4 using PP calculator

Different ways to change up this recipe: 

• You can use different meats if you prefer, but chicken is definitely the most classic “Alfredo” flavor. A chicken sausage, ground turkey, or even extra lean ground beef could work. 
• If you can’t find light Alfredo sauce, try adding 1 block of fat free cream cheese to the soup instead. Cut it into cubes before adding it to the crockpot so that it melts better. 
• If you’re short on time or don’t have bacon, instead of adding cooked bacon, add bacon bits to the top of the soup when you serve it. 

Tips and Tricks for Making Chicken Alfredo Soup: 

• Chicken can be cooked in a crock pot ahead of time. I cook mine on high for 3-4 hours in a little broth. It will shred nicely.
• You can substitute the almond milk with 1% skim milk but be mindful of the Weight Watchers points increasing. 
• This soup freezes well. You can freeze individual portions in a silicone muffin tray. Pop them out when frozen, and place them in a freezer zip lock bag. This allows you to pull out 1 cup at a time, and thaw just what’s needed. 
• Keep Chicken Alfredo Soup in the fridge for up to 7 days. If it’s very thick while you’re reheating it, add a little chicken broth to help thin it out. 
• You can make this soup on the stove top. Just make sure to stir often so the creamy base doesn’t burn on the bottom.

Similar recipes you’ll enjoy: 

• Crispy Baked Onion Rings
• BBQ Chicken Wonton Cups
• Weight Watchers Deviled Eggs