Description
This Creamy Chicken Alfredo Soup is a rich and comforting dish combining tender shredded chicken, bowtie pasta, and a cheesy Alfredo sauce infused with garlic and Italian herbs. Perfect for a cozy meal, this soup is thickened with a smooth roux and finished with a blend of mozzarella and Parmesan cheeses for extra creaminess and flavor.
Ingredients
Scale
Sauté 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
Roux and 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 diced onion and carrots, sautéing until they become soft and fragrant. Then stir in minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper to evenly coat the vegetables with the spices.
- Make Roux: Reduce the heat to low and add butter to the pot, stirring until melted. Sprinkle the flour over the butter and cook for about 1 minute, stirring constantly to form a smooth roux that will thicken the soup without clumping.
- Create Sauce: Gradually whisk in the heavy cream followed by the chicken broth to the roux. Increase the heat back to medium and simmer the mixture for 5 to 7 minutes, stirring occasionally, until the sauce thickens and becomes creamy.
- Add Pasta and Chicken: Stir in the bowtie pasta and shredded cooked chicken. Continue cooking for 6 to 8 minutes, or until the pasta is tender and has absorbed some of the flavors of the sauce.
- Finish and Serve: Remove the soup from heat and stir in mozzarella and Parmesan cheeses until melted and smooth, creating a rich and cheesy finish. Garnish with fresh parsley and serve the soup hot for a comforting meal.
Notes
- Use cooked chicken, such as leftover roast chicken or rotisserie chicken, to save time.
- If the soup becomes too thick, add a little extra chicken broth or water to reach desired consistency.
- Adjust red pepper flakes to control the level of spiciness based on preference.
- Fresh parsley adds a nice color and fresh herb flavor but can be omitted if unavailable.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
