Description

This creamy chicken Alfredo soup is a comforting and flavorful dish featuring tender shredded chicken, bowtie pasta, and a rich Alfredo sauce base made with heavy cream, mozzarella, and Parmesan cheeses. The soup is enhanced with savory aromatics like garlic, onion, and Italian seasonings, making it a perfect cozy meal for any day.

Ingredients

Scale

Soup 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 Liquid Ingredients

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups heavy cream
3 cups chicken broth

Main 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)

Garnish

Chopped fresh parsley, for garnish (optional)

Instructions

Sauté the Base: Heat olive oil in a large Dutch oven or heavy soup pot over medium heat. Add diced onion and carrot, cooking for 3 to 4 minutes until softened and slightly sweet. Stir in minced garlic, salt, black pepper, Italian seasoning, and red pepper flakes, cooking briefly until fragrant.
Make It Roux-y: Reduce the heat to low and add the butter to the pot. Once melted, sprinkle the flour over the mixture while stirring constantly to form a smooth paste. Cook for about 1 minute to remove the raw flour taste, making sure not to brown the roux.
Pour and Simmer: Slowly pour in the heavy cream while continuously stirring to incorporate it into the roux. Then add the chicken broth. Bring the mixture to a gentle simmer and allow it to cook for 5 to 7 minutes until it thickens into a creamy soup base.
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 al dente and tender. Taste the pasta to check for doneness.
The Cheesy Finale: Remove the pot from the heat. Stir in the shredded mozzarella and grated Parmesan cheese until both are melted and the soup is smooth. Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve warm.

Notes

For best flavor, use rotisserie chicken, but leftover cooked chicken also works well.
Adjust the red pepper flakes amount to control the level of spiciness.
Serve the soup immediately for the best texture of pasta; leftovers can be stored but pasta may absorb more liquid.
To make it lighter, substitute half-and-half for heavy cream, though the soup will be less rich.
Freshly grated Parmesan cheese melts best and enhances flavor.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Keywords: Chicken Alfredo Soup, Creamy Chicken Soup, Bowtie Pasta Soup, Comfort Food, Easy Soup Recipe