Chicken Alfredo Soup
A rich and creamy Chicken Alfredo Soup prepared with tender chicken, bowtie pasta, garlic, and two cheeses in a velvety broth—perfect for a hearty meal.
8 Servings
Ingredients
- 1 ½ tablespoons olive oil
- 1 yellow onion diced
- ¾ cup diced carrot
- 5 cloves garlic minced
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon red pepper flakes
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1 ½ cups heavy cream
- 4 cups chicken broth
- 8 oz bowtie pasta
- 1 ½ cups cooked shredded chicken
- 1 cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- Fresh parsley for garnish
Instructions
Sauté the vegetables:
- In a large Dutch oven, heat the olive oil over medium heat. Add the onion and carrot, and cook for 3–4 minutes, stirring occasionally, until softened. Add the garlic, salt, black pepper, Italian seasoning, and red pepper flakes. Stir to combine.
Prepare the roux:
- Reduce the heat to low. Add the butter and allow it to melt completely. Sprinkle in the flour and cook, stirring constantly, for about 1 minute to remove the raw flour taste.
Add liquids:
- Gradually pour in the heavy cream, whisking to prevent lumps from forming. Stir in the chicken broth and increase the heat to medium-high. Allow the soup to simmer for 5–7 minutes, or until it begins to thicken.
Incorporate pasta and chicken:
- Add the bowtie pasta and shredded chicken to the pot. Continue cooking for 6–8 minutes, or until the pasta is fully cooked and tender. Stir occasionally to prevent sticking.
Finish with cheese:
- Remove the pot from heat. Stir in the shredded mozzarella and Parmesan cheeses until fully melted and incorporated into the soup. Garnish with fresh parsley before serving.
Notes
To prepare this soup gluten-free, substitute the all-purpose flour with cornstarch or a gluten-free flour blend. Additionally, use certified gluten-free pasta in place of the bowtie pasta. All other listed ingredients are naturally gluten-free.