Description
This Creamy Chicken Alfredo Soup is a rich and comforting dish that combines tender shredded chicken, bowtie pasta, and a luscious Alfredo-style creamy broth. Perfect for a cozy dinner, this soup is packed with flavor from Italian seasoning and a blend of mozzarella and Parmesan cheeses, making it a hearty meal served hot and garnished with fresh parsley.
Ingredients
Scale
Sauce Base and Vegetables
- 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
- 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
Garnish
- Fresh parsley, for garnish
Instructions
- Prepare Vegetables: Heat olive oil in a large Dutch oven over medium heat. Add diced onion and carrots and sauté until softened. Stir in minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper to develop the flavor base.
- Create Roux: Reduce heat to low, add butter and stir until melted. Sprinkle the flour over the butter and vegetables, cooking for 1 minute while stirring constantly to form a roux which will thicken the soup.
- Add Liquids and Simmer: Slowly whisk in the heavy cream and chicken broth to avoid lumps. Increase heat and bring the mixture to a simmer, cooking for 5-7 minutes until the sauce thickens into a creamy base.
- Add Pasta and Chicken: Stir in the bowtie pasta and shredded cooked chicken. Continue cooking for 6-8 minutes, or until the pasta is tender and fully cooked.
- Finish with Cheese and Serve: Remove the soup from heat and stir in the shredded mozzarella and Parmesan cheese until melted and smooth. Garnish with fresh parsley and serve hot for a comforting meal.
Notes
- Sauté the vegetables thoroughly to maximize flavor.
- Whisk liquids slowly to avoid lumps forming in the roux-based sauce.
- Use cooked shredded chicken leftover from a previous meal or rotisserie chicken for convenience.
- If you prefer a thicker soup, allow it to simmer a bit longer before adding the pasta.
- Adjust red pepper flakes to taste for desired spiciness.
- Fresh parsley adds a nice touch of color and freshness when garnished.
