Description
This Creamy Chicken Alfredo Soup is a comforting, hearty meal featuring tender shredded chicken, bowtie pasta, and a rich Alfredo-inspired creamy base. Made with garlic, Italian seasoning, and a blend of mozzarella and Parmesan cheeses, this soup is easy to prepare and perfect for cozy dinners.
Ingredients
Scale
Soup Base
- 1 1/2 tablespoons olive oil
- 1 yellow onion, diced
- 1 carrot, diced
- 5 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (adjust to taste)
Roux and Creamy Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 3 cups chicken broth
Add-ins
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups bowtie pasta (farfalle)
- 2 cups shredded cooked chicken (rotisserie preferred)
- Chopped fresh parsley, for garnish (optional)
Instructions
- Sauté the Base: In a large Dutch oven or heavy soup pot, heat the olive oil over medium heat. Add the diced onion and carrot, cooking for 3 to 4 minutes until softened and sweet. Stir in the minced garlic, salt, black pepper, Italian seasoning, and red pepper flakes, cooking briefly until fragrant.
- Make It Roux-y: Reduce the heat to low and add the butter. Once melted, sprinkle in the flour, stirring constantly to form a smooth paste. Cook for about 1 minute to eliminate the raw flour taste without browning.
- Pour and Simmer: Slowly pour in the heavy cream while stirring to incorporate, then add the chicken broth. Bring the mixture to a gentle simmer and cook for 5 to 7 minutes until it thickens into a creamy base.
- Add the Hearty Stuff: Stir in the bowtie pasta and shredded cooked chicken. Continue simmering for 6 to 8 minutes, or until the pasta is al dente and tender. Taste the pasta to ensure it is ready.
- The Cheesy Finale: Remove the pot from heat. Stir in the shredded mozzarella and grated Parmesan cheeses until melted and smooth. Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve warm.
Notes
- Using rotisserie chicken makes the recipe quicker and adds great flavor, but you can use any cooked shredded chicken.
- Adjust the red pepper flakes to your preferred spice level or omit if you prefer no heat.
- For a thicker soup, cook the pasta slightly less and let the soup rest before serving to thicken more.
- This soup reheats well; store leftovers in the refrigerator for up to 3 days.
- Fresh parsley garnish adds color and a fresh herbal note but is optional.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Chicken Alfredo Soup, Creamy Chicken Soup, Pasta Soup, Comfort Food, Easy Soup Recipe
