Creamy Chicken Alfredo Soup Recipe

Introduction

This Creamy Chicken Alfredo Soup is a comforting and hearty dish perfect for cozy dinners. Combining tender chicken, cheesy richness, and delicate pasta, it’s a delicious way to enjoy classic Alfredo flavors in a warming soup form.

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 and cook 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 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. Step 3: Slowly pour in the heavy cream while stirring to incorporate, then add the chicken broth. Bring to a gentle simmer and cook for 5 to 7 minutes until thickened 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 the pasta to ensure readiness.
5. Step 5: Remove the pot from heat. Stir in the shredded mozzarella and grated Parmesan cheese until melted and smooth. Ladle the soup into bowls, garnish with chopped parsley if desired, and serve warm.

Tips & Variations

• Substitute penne, rotini, or broken fettuccine if bowtie pasta isn’t available.
• For a lighter cream alternative, use half-and-half but simmer a bit longer to thicken.
• Make gluten-free by swapping bowtie pasta for gluten-free pasta and replacing flour with cornstarch or a gluten-free flour blend.
• Add baby spinach at the end for extra color and nutrition.
• Sauté mushrooms with onions and carrots for an earthy flavor addition.
• Top the finished soup with crispy bacon for a smoky, salty twist.
• For a low-carb version, replace pasta with cauliflower florets or zucchini noodles.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally to prevent curdling. You may need to add a splash of broth or cream when reheating to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of rotisserie?

Yes, cooked frozen chicken will work well. Just thaw and shred it before adding to the soup.

Can I make this soup ahead of time?

Absolutely! Prepare the soup up to the pasta step, then cool and refrigerate. Add pasta and cheese fresh when reheating to maintain the best texture.

Creamy Chicken Alfredo Soup Recipe

Print Recipe

★★★★★

4.8 from 108 reviews

This Creamy Chicken Alfredo Soup is a comforting, rich, and hearty soup that combines tender shredded chicken, bowtie pasta, and a luscious creamy base infused with garlic, Italian seasoning, and cheeses. Perfect for cozy dinners, it features a smooth roux-thickened broth with velvety mozzarella and Parmesan melded in for ultimate indulgence.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

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)

Thickener (Roux)

• 3 tablespoons butter
• 3 tablespoons all-purpose flour

Liquid & Dairy

• 2 cups heavy cream
• 3 cups chicken broth
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Other

• 1 1/2 cups bowtie pasta (farfalle)
• 2 cups shredded cooked chicken (rotisserie preferred)
• Chopped fresh parsley, for garnish (optional)

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 and cook for 3 to 4 minutes until they soften and become sweet. Stir in minced garlic, salt, black pepper, Italian seasoning, and red pepper flakes. Cook briefly until garlic is fragrant, about 30 seconds to one minute.
2. Make It Roux-y: Reduce heat to low and add the butter to the pot. Once melted, sprinkle in the all-purpose flour while stirring constantly to form a smooth paste (roux). Cook this mixture for about 1 minute to eliminate the raw flour taste without letting it brown.
3. Pour and Simmer: Slowly pour in the heavy cream while stirring continuously to avoid lumps, then add the chicken broth. Raise the heat slightly and bring the mixture to a gentle simmer. Cook for 5 to 7 minutes until the soup 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. Check the pasta for doneness before proceeding.
5. The Cheesy Finale: Remove the pot from heat. Stir in the shredded mozzarella and grated Parmesan cheeses until fully melted and smooth. Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve warm.

Notes

• Substitute penne, rotini, or broken fettuccine if bowtie pasta isn’t available.
• For a lighter cream alternative, use half-and-half but simmer a bit longer to thicken.
• Make gluten-free by swapping bowtie pasta for gluten-free pasta and replacing flour with a gluten-free thickener like cornstarch or gluten-free flour blend.
• To add greens, stir in baby spinach at the end for extra color and nutrition.
• Add sautéed mushrooms with onions and carrots for an earthy flavor.
• Top finished soup with crispy bacon for a smoky, salty twist.
• For a low-carb version, substitute pasta with cauliflower florets or zucchini noodles.

Keywords: Creamy Chicken Alfredo Soup, chicken soup, creamy soup, Italian soup, bowtie pasta soup, cheesy chicken soup