Description
This creamy Chicken Alfredo Soup combines tender shredded chicken, bowtie pasta, and a rich, cheesy Alfredo sauce into a comforting and hearty soup that’s perfect for any day. It’s a flavorful, creamy dish made with a homemade roux, aromatic vegetables, and a blend of mozzarella and Parmesan cheeses, garnished with fresh parsley for an elegant finish.
Ingredients
Scale
Main Ingredients
- 1 ½ tablespoons olive oil
- 1 yellow onion, diced
- ¾ cup diced carrots
- 5 cloves garlic, minced
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon red pepper flakes
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1 ½ cups heavy cream
- 4 cups chicken broth
- 8 oz bowtie pasta (farfalle)
- 1 ½ cups cooked shredded chicken
- 1 cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- Fresh parsley, for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large Dutch oven over medium heat. Add diced onion and carrots and sauté until softened, about 5 minutes. Stir in minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper, cooking for another 1-2 minutes to release the aromas.
- Make Roux: Reduce heat to low, add butter to the pot and stir until melted. Sprinkle in flour and cook for 1 minute, stirring constantly to create a smooth roux without lumps, which will help thicken the soup.
- Create Sauce: Slowly whisk in the heavy cream followed by chicken broth, ensuring the mixture is smooth. Increase heat and allow to simmer for 5-7 minutes, stirring occasionally until the sauce thickens to a creamy consistency.
- Add Pasta and Chicken: Stir in the bowtie pasta and shredded cooked chicken to the soup. Continue cooking for 6-8 minutes or until the pasta is tender and heated through.
- Finish and Serve: Remove the soup from heat and stir in shredded mozzarella and Parmesan cheese until fully melted and the soup is smooth and creamy. Garnish with fresh parsley before serving hot.
Notes
- Use freshly shredded chicken or rotisserie chicken for convenience and extra flavor.
- Bowtie pasta can be substituted with any small pasta shape like penne or rotini.
- Adjust red pepper flakes to taste for less or more heat.
- Ensure to whisk continuously when adding heavy cream and broth to avoid lumps.
- For a lighter version, substitute heavy cream with half-and-half or milk, but expect a less rich soup.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
