Print

Creamy Chicken Alfredo Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 7 reviews

This Creamy Chicken Alfredo Soup is a rich and comforting dinner option perfect for chilly evenings. Loaded with tender shredded chicken, bowtie pasta, and a luscious creamy Alfredo base made from butter, flour, and heavy cream, it offers a delightful twist on classic chicken soup. Enhanced with Italian seasoning, garlic, and a blend of mozzarella and Parmesan cheeses, this soup comes together easily in a Dutch oven on the stovetop for a hearty meal the whole family will enjoy.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: Serves 6-8
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American

Ingredients

Sauté Base

  • 1 1/2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3/4 cup diced carrot
  • 5 cloves garlic, minced
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons Italian seasoning
  • 1 teaspoon red pepper flakes

Soup Base

  • 1/3 cup butter
  • 1/3 cup flour
  • 1 1/2 cups heavy cream
  • 4 cups chicken broth

Main Ingredients

  • 8 oz bowtie pasta
  • 1 ½ cups cooked shredded chicken

Cheeses & Garnish

  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • Parsley for garnish

Instructions

  1. Sauté Vegetables: In a large Dutch oven, heat olive oil over medium heat. Add the diced onion and carrot, sautéing for 3-4 minutes until softened. Then add the minced garlic and season the mixture with Italian seasoning, red pepper flakes, salt, and black pepper, stirring to combine.
  2. Create Roux: Reduce the heat to low and add the butter to the pot, stirring until it is fully melted. Sprinkle the flour over the butter and vegetables and cook for about 1 minute, stirring constantly to form a roux that will thicken the soup.
  3. Add Liquids and Simmer: Slowly pour in the heavy cream followed by the chicken broth, whisking continuously to avoid lumps. Increase the heat to bring the soup to a gentle simmer. Allow it to cook for 5-7 minutes or until the soup begins to thicken.
  4. Cook Pasta and Chicken: Add the bowtie pasta and cooked shredded chicken to the pot. Continue cooking for another 6-8 minutes, stirring occasionally, until the pasta is tender and cooked through.
  5. Finish with Cheese and Garnish: Remove the soup from heat and stir in the shredded mozzarella and Parmesan cheeses until melted and fully incorporated. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

  • Use cooked shredded chicken from a rotisserie or leftover chicken to save time.
  • Adjust red pepper flakes to taste for spiciness.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Feel free to swap bowtie pasta for any small pasta shape you prefer.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://allcookedup.com/creamy-chicken-alfredo-soup-recipe/