Description
This Creamy Chicken Alfredo Soup is a comforting and hearty dish that combines tender shredded chicken, bowtie pasta, and a rich Alfredo sauce infused with garlic and Italian seasonings. Perfect for a cozy meal, it features a smooth blend of heavy cream, mozzarella, and Parmesan cheese, garnished with fresh parsley for a flavorful 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
- â…“ cup butter
- â…“ 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 they soften, about 5-7 minutes. Then stir in minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper to build the base flavor.
- Make Roux: Reduce the heat to low. Add butter to the pot and stir until melted. Sprinkle the flour over the melted butter and cook for about 1 minute, stirring constantly to form a roux that will thicken the soup.
- Create Sauce: Slowly whisk in the heavy cream to combine smoothly with the roux, then gradually whisk in the chicken broth. Increase the heat to medium and let the sauce simmer gently for 5-7 minutes until it thickens nicely.
- Add Pasta and Chicken: Stir in the bowtie pasta and shredded cooked chicken. Continue cooking for 6-8 minutes, or until the pasta becomes tender and fully cooked through.
- Finish and Serve: Remove the soup from heat and stir in the shredded mozzarella and Parmesan cheese until melted and smooth, creating a rich and creamy texture. Garnish with fresh parsley and serve hot to enjoy.
Notes
- Use shredded rotisserie chicken to save time.
- Adjust red pepper flakes to suit your preferred spice level.
- For a thicker soup, cook a few minutes longer to reduce the liquid more.
- Bowtie pasta can be substituted with other small pasta shapes like penne or shells.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
