Go Back
–+ servings
Creamy Chicken Alfredo Soup

Delicious Creamy Chicken Alfredo Soup for Cozy Nights

Enjoy a quick and comforting Creamy Chicken Alfredo Soup that warms you up on chilly nights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil Used for sautéing; helps to kickstart flavor.
  • 1 medium yellow onion Adds sweetness and flavor depth.
  • 1 medium carrot Contributes sweetness and texture to the soup.
  • 5 cloves garlic Essential for flavor; enhances the soup's aroma.
  • 1 teaspoon Italian seasoning Adds herbal notes.
  • to taste red pepper flakes Provides a mild kick.
For the Soup
  • 3 tablespoons butter Used to make a roux for thickening.
  • 1/4 cup flour Acts as a thickening agent for the soup.
  • 1 cup heavy cream Gives the soup its rich texture.
  • 4 cups chicken broth Provides the soup base flavor.
For the Heartiness
  • 2 cups bowtie pasta Holds sauce well and adds texture.
  • 2 cups shredded chicken Rotisserie chicken is recommended for convenience.
For the Finish
  • 1 cup mozzarella cheese Provides creaminess and flavor.
  • 1/4 cup Parmesan cheese Adds salty depth.
  • optional garnish parsley Adds freshness.

Equipment

  • large Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 diced yellow onion and 1 diced carrot, cooking for about 3-4 minutes until they soften and become fragrant. Stir in 5 minced garlic cloves, a pinch of salt, pepper, 1 teaspoon of Italian seasoning, and a few red pepper flakes.
  2. Lower the heat and add 3 tablespoons of butter. Allow it to melt completely before sprinkling in ¼ cup of flour. Stir and cook for approximately 1 minute, mixing continuously until the raw flour taste disappears.
  3. Gradually whisk in 1 cup of heavy cream, followed by 4 cups of chicken broth. Bring to a gentle simmer for about 5-7 minutes, stirring occasionally until the soup thickens slightly.
  4. Stir in 2 cups of bowtie pasta and 2 cups of shredded chicken. Continue to simmer for another 6-8 minutes until the pasta is al dente.
  5. Remove from heat and stir in 1 cup of shredded mozzarella cheese and ¼ cup of grated Parmesan cheese until melted and incorporated.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 6mgCalcium: 300mgIron: 2mg

Notes

For thicker consistency, cook a bit longer after adding broth. When reheating leftovers, add a splash of broth or cream to restore creaminess.

Tried this recipe?

Let us know how it was!