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
Scale
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
