Description
This Creamy Chicken Alfredo Soup is a comforting and flavorful twist on the classic pasta dish! Tender chicken, pasta, and vegetables swim in a rich and creamy Alfredo sauce, making it a hearty and satisfying meal.
Ingredients
Units
Scale
- 1 1/2 tablespoons olive oil
- 1 yellow onion, diced
- 3/4 cup diced carrots
- 5 cloves garlic, minced
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon red pepper flakes
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 1/2 cups heavy cream
- 4 cups chicken broth
- 8 oz bowtie pasta (farfalle)
- 1 1/2 cups cooked shredded chicken
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- Fresh parsley, for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large Dutch oven over medium heat. Add onion and carrots; sauté until softened. Stir in garlic, Italian seasoning, red pepper flakes, salt, and pepper.
- Make Roux: Reduce heat to low. Add butter and stir until melted. Sprinkle in flour and cook for 1 minute, stirring constantly.
- Create Sauce: Slowly whisk in heavy cream, then chicken broth. Increase heat and simmer for 5-7 minutes, or until the sauce thickens.
- Add Pasta and Chicken: Stir in bowtie pasta and shredded chicken. Cook for 6-8 minutes, or until pasta is tender.
- Finish and Serve: Remove from heat and stir in mozzarella and Parmesan cheese until melted and smooth. Garnish with fresh parsley and serve hot.
Notes
- You can use any type of pasta you like, but small shapes like bowties, shells, or ditalini work well in this soup.
- For a richer flavor, you can use a combination of heavy cream and whole milk.
- If you don’t have fresh parsley, you can substitute with dried parsley or another fresh herb, such as chives or oregano.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 500
- Sugar: 5g
- Sodium: 1000mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg