Description
This Creamy Chicken Alfredo Soup combines tender shredded chicken, bowtie pasta, and a rich, cheesy Alfredo sauce in a comforting, hearty soup. Perfect for a cozy meal, this recipe features sautéed vegetables, a velvety roux-based sauce, and a blend of mozzarella and Parmesan cheese for an indulgent, flavorful dish.
Ingredients
Scale
Soup Base
- 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
Roux & Sauce
- â…“ cup butter
- â…“ cup all-purpose flour
- 1 ½ cups heavy cream
- 4 cups chicken broth
Main Ingredients
- 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 the diced onion and carrots, sautéing until they become soft and fragrant. Stir in the minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper, allowing the flavors to meld.
- Make Roux: Reduce the heat to low. Add the butter to the pot and stir until it’s fully melted. Sprinkle the flour evenly over the melted butter and cook for about 1 minute, stirring constantly to create a roux that will thicken the soup without developing a raw flour taste.
- Create Sauce: Slowly whisk in the heavy cream until smooth, then gradually add the chicken broth while whisking to avoid lumps. Increase the heat and bring the mixture to a gentle simmer. Cook for 5 to 7 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.
- Add Pasta and Chicken: Stir in the bowtie pasta and the cooked shredded chicken. Continue cooking the soup for 6 to 8 minutes, or until the pasta is tender but still holds its shape, ensuring the chicken is heated through.
- Finish and Serve: Remove the soup from the heat. Stir in the shredded mozzarella and Parmesan cheese until the cheese melts completely, creating a rich and smooth finish. Garnish with fresh parsley before serving hot for a delightful presentation and added freshness.
Notes
- Use cooked chicken like rotisserie or leftover roast chicken for convenience.
- Adjust red pepper flakes to control the spiciness of the soup.
- For a thicker soup, reduce the chicken broth slightly or increase the flour to ½ cup.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Leftovers refrigerate well for up to 3 days and reheat gently on the stovetop.
