Creamy Chicken Alfredo Soup Recipe
Introduction
This Creamy Chicken Alfredo Soup is a comforting, flavorful dish perfect for chilly days. Combining tender chicken, cheesy goodness, and a velvety sauce, it’s like your favorite pasta in soup form. Easy to make and wonderfully satisfying, it’s sure to become a family favorite.
Ingredients
- 1 1/2 tablespoons olive oil
- 1 yellow onion, diced
- 1 carrot, diced
- 5 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 3 cups chicken broth
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups bowtie pasta (farfalle)
- 2 cups shredded cooked chicken (rotisserie preferred)
- Chopped fresh parsley, for garnish (optional)
Instructions
- Step 1: In a large Dutch oven or heavy soup pot, heat olive oil over medium heat. Add diced onion and carrot, and cook for 3 to 4 minutes until softened and slightly sweet. Stir in minced garlic, salt, pepper, Italian seasoning, and red pepper flakes; cook briefly until fragrant.
- Step 2: Lower the heat to low and add the butter. Once melted, sprinkle in the flour while stirring constantly to form a smooth paste. Cook for about 1 minute to remove the raw flour taste without letting it brown.
- Step 3: Gradually pour in the heavy cream, stirring to combine, then add the chicken broth. Bring the mixture to a gentle simmer and cook for 5 to 7 minutes until it thickens into a creamy base.
- Step 4: Stir in the bowtie pasta and shredded cooked chicken. Continue simmering for 6 to 8 minutes until the pasta is al dente and tender. Taste the pasta for doneness.
- Step 5: Remove the pot from heat. Stir in the shredded mozzarella and grated Parmesan cheeses until melted and smooth. Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve warm.
Tips & Variations
- Substitute rotisserie chicken with leftover cooked chicken or turkey for convenience.
- Adjust red pepper flakes to control the heat level or omit for a milder flavor.
- Use gluten-free flour if you want a gluten-free version of this soup.
- For extra veggies, add chopped spinach or mushrooms when adding the pasta.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid curdling, adding a splash of chicken broth or cream if it thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, small pasta shapes like penne, rotini, or shells work well. Just adjust the cooking time to ensure the pasta is tender but not overcooked.
Is this soup freezer-friendly?
This soup is best enjoyed fresh as freezing can affect the texture of the cream and pasta. If you must freeze, omit the pasta and add it fresh when reheating after thawing.
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Creamy Chicken Alfredo Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This creamy Chicken Alfredo Soup is a comforting and hearty one-pot meal featuring tender chicken, bowtie pasta, and a luscious Alfredo-style cream sauce enriched with mozzarella and Parmesan cheeses. It’s perfect for cozy dinners and comes together easily on the stovetop.
Ingredients
Sauté Base
- 1 1/2 tablespoons olive oil
- 1 yellow onion, diced
- 1 carrot, diced
- 5 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (adjust to taste)
Roux and Cream Base
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 3 cups chicken broth
Final Ingredients
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups bowtie pasta (farfalle)
- 2 cups shredded cooked chicken (rotisserie preferred)
- Chopped fresh parsley, for garnish (optional)
Instructions
- Sauté the Base: In a large Dutch oven or heavy soup pot, heat the olive oil over medium heat. Add the diced onion and carrot, cooking for 3 to 4 minutes until the vegetables are softened and sweet. Stir in the minced garlic, salt, black pepper, Italian seasoning, and red pepper flakes, cooking briefly until fragrant to build a flavorful base.
- Make It Roux-y: Reduce the heat to low and add the butter to the pot. Once melted, sprinkle in the all-purpose flour while stirring constantly to form a smooth paste. Cook this roux for about 1 minute to eliminate the raw flour taste, but do not let it brown, as it will thicken the soup and add richness.
- Pour and Simmer: Slowly pour in the heavy cream while stirring to incorporate it seamlessly with the roux. Then add the chicken broth and bring the mixture up to a gentle simmer. Let it cook for 5 to 7 minutes until the soup base thickens into a creamy consistency.
- Add the Hearty Stuff: Stir in the bowtie pasta and shredded cooked chicken. Continue simmering for 6 to 8 minutes, or until the pasta is tender but still al dente. Test the pasta to ensure it is cooked through but not mushy.
- The Cheesy Finale: Remove the pot from heat. Stir in the shredded mozzarella and grated Parmesan cheeses until they melt smoothly into the soup. Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve warm for a rich and indulgent meal.
Notes
- Use rotisserie chicken for convenience and added flavor, but any cooked chicken will work.
- Adjust the amount of red pepper flakes to control the soup’s spiciness.
- For a thicker soup, cook a few minutes longer before adding cheese; for thinner, add a bit more chicken broth.
- Bowtie pasta works well, but feel free to substitute with other small pasta shapes like shells or penne.
- Fresh parsley garnish adds color and fresh flavor but is optional.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Chicken Alfredo Soup, Creamy Soup, Comfort Food, One Pot Soup, Italian Soup Recipe, Bowtie Pasta Soup, Chicken Soup
