Description
A heartwarming creamy chicken Alfredo soup that envelops your taste buds in rich, savory goodness, perfect for cozy gatherings.
Ingredients
Scale
- 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
- 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. Stir in minced garlic, salt, pepper, Italian seasoning, and red pepper flakes, cooking until fragrant.
- 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 remove the raw flour taste.
- Slowly pour in the heavy cream while stirring, then add chicken broth. Bring to a gentle simmer and cook for 5 to 7 minutes until thickened.
- Stir in bowtie pasta and shredded cooked chicken. Simmer for 6 to 8 minutes, or until the pasta is al dente.
- Remove the pot from heat, then stir in mozzarella and Parmesan until melted and smooth. Serve warm, garnished with parsley if desired.
Notes
Adjust red pepper flakes for desired heat and ensure pasta is al dente.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 482
- Sugar: 3g
- Sodium: approx. 900mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg