Creamy Chicken Alfredo Soup Recipe

Introduction

This Creamy Chicken Alfredo Soup is a comforting bowl of rich flavors and satisfying textures. Made with tender chicken, bowtie pasta, and a velvety cheese sauce, it’s perfect for chilly days or when you crave a hearty meal.

Ingredients

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

1. Step 1: In a large Dutch oven or heavy soup pot, heat olive oil over medium heat. Add diced onion and carrot, cooking for 3 to 4 minutes until softened and sweet. Stir in minced garlic, salt, pepper, Italian seasoning, and red pepper flakes. Cook briefly until fragrant.
2. Step 2: Reduce heat to low and add butter. Once melted, sprinkle in the flour, stirring constantly to form a smooth paste. Cook for about 1 minute to remove the raw flour taste without browning.
3. Step 3: Slowly pour in the heavy cream while stirring to combine, then add the chicken broth. Bring to a gentle simmer and cook for 5 to 7 minutes until the soup thickens into a creamy base.
4. Step 4: 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 to check doneness.
5. Step 5: Remove the pot from heat. Stir in the shredded mozzarella and grated Parmesan cheese until melted and smooth. Serve warm, garnished with chopped fresh parsley if desired.

Tips & Variations

• Use rotisserie chicken for quick prep and extra flavor.
• Swap bowtie pasta for penne or shells if preferred.
• For a lighter version, substitute half-and-half for heavy cream.
• Add steamed broccoli or mushrooms for extra veggies.
• If you like it spicier, increase the red pepper flakes to taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent separation. Add a splash of chicken broth or cream if the soup thickens too much when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance and stored in the refrigerator. Just reheat slowly before serving and adjust consistency with broth or cream if needed.

What can I use if I don’t have bowtie pasta?

Any small pasta shape like penne, shells, or rotini works well. Just keep an eye on the cooking time since different shapes may cook faster or slower.

Creamy Chicken Alfredo Soup Recipe

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★★★★★

4.6 from 122 reviews

• Author: Lily
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

This Creamy Chicken Alfredo Soup combines tender chicken, rich cheeses, and comforting bowtie pasta in a luscious, creamy broth. Perfect for cooler days, this recipe layers sautéed vegetables and fragrant spices, then simmers them with a velvety roux-based sauce for a hearty and satisfying meal.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 1/2 tablespoons olive oil
• 1 yellow onion, diced
• 1 carrot, diced
• 5 cloves garlic, minced

Seasonings

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (adjust to taste)

Soup Base

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

Cheeses

• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Main Ingredients

• 1 1/2 cups bowtie pasta (farfalle)
• 2 cups shredded cooked chicken (rotisserie preferred)

Garnish

• Chopped fresh parsley, for garnish (optional)

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Instructions

1. Sauté the Base: In a large Dutch oven or heavy soup pot, heat olive oil over medium heat. Add diced onion and carrot, cooking for 3 to 4 minutes until softened and sweet. Stir in minced garlic, salt, pepper, Italian seasoning, and red pepper flakes, cooking briefly until fragrant.
2. Make It Roux-y: Reduce heat to low and add the butter. Once melted, sprinkle in the flour, stirring constantly to form a smooth paste. Cook for about 1 minute to eliminate the raw flour taste without browning.
3. Pour and Simmer: Slowly pour in the heavy cream while stirring to incorporate, then add the chicken broth. Bring the mixture to a gentle simmer and cook for 5 to 7 minutes until it thickens into a creamy base.
4. 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 ensure readiness.
5. The Cheesy Finale: Remove the pot from heat. Stir in the shredded mozzarella and grated Parmesan until melted and smooth. Ladle the soup into bowls, garnish with chopped parsley if desired, and serve warm.

Notes

• Using rotisserie chicken adds great flavor and convenience, but you can use any cooked chicken.
• Adjust the red pepper flakes to control the spice level according to your preference.
• For a thicker soup, cook a few more minutes; for thinner, add extra chicken broth.
• Fresh parsley garnish adds color and a fresh note but is optional.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Keywords: Creamy chicken alfredo soup, chicken soup with pasta, comforting chicken soup, creamy pasta soup, chicken bowtie pasta soup