Description
This creamy chicken Alfredo soup is a comforting and flavorful dish that’s perfect for chilly days. Featuring tender shredded chicken, bowtie pasta, and a rich, cheesy Alfredo sauce made from scratch, this soup combines the best of classic Italian flavors in a warm, hearty bowl. It’s easy to prepare on the stovetop and makes a satisfying meal that serves six.
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
Alfredo Sauce
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1 ½ cups heavy cream
- 4 cups chicken broth
Soup Additions
- 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 softened, about 5-6 minutes. Stir in minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper to incorporate the flavors.
- Make Roux: Reduce the heat to low. Add butter to the pot and stir until fully melted. Sprinkle in the all-purpose flour and cook for 1 minute while stirring constantly to form a roux and remove any raw flour taste.
- Create Sauce: Slowly whisk in the heavy cream, ensuring the roux blends smoothly. Then add the chicken broth while continuing to whisk. Increase the heat and bring the mixture to a simmer; cook for 5 to 7 minutes until the sauce thickens to a creamy consistency.
- 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 fully cooked through, stirring occasionally to prevent sticking.
- Finish and Serve: Remove the soup from heat and immediately stir in the shredded mozzarella and Parmesan cheese until melted and silky smooth. Garnish with fresh parsley and serve the soup hot.
Notes
- You can substitute bowtie pasta with any small pasta shape like penne or rotini.
- Use rotisserie or leftover chicken to save prep time.
- For a spicier kick, increase the red pepper flakes according to your taste.
- To make the soup dairy-free, substitute heavy cream and cheese with suitable alternatives, though this will change the flavor and texture.
- Store leftovers in an airtight container for up to 3 days in the refrigerator; reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
