Soup season is in full swing at my house, and I couldn’t be happier about it. There’s nothing better than a hot bowl of soup on a cold winter day. I recently made up a big batch of this Chicken Alfredo Soup and knew I had to share the recipe with you ASAP, because it was so darn tasty. It takes the rich and creamy flavors of everyone’s favorite pasta dish and turns them into an ultra cozy soup. What more could you ask for?
This broth is truly indulgent. It’s made with chicken broth, plenty of cream, and flavored with onions, garlic, and Italian herbs. Precooked shredded chicken is used in this recipe which makes the process a breeze. The pasta is also cooked in right in the soup for a real one-pot meal. I went with a classic bowtie pasta, but you’re welcome to mix it up with your favorite pasta shape or whatever you have on hand.
Serve this soup with a nice loaf of bread and a big salad for the perfect winter meal. Just make sure you have enough, because everyone is going to want seconds! Can you blame them? Give this Chicken Alfredo Soup recipe a try and I know you’re going to love it.
Creamy Chicken Alfredo Soup
Ingredients
- 1 1/2 tablespoons olive oil
- 1 yellow onion, diced
- 3/4 cup diced carrot
- 5 cloves garlic, minced
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon red pepper flakes
- 1/3 cup butter
- 1/3 cup flour
- 1 1/2 cups heavy cream
- 4 cups chicken broth
- 8 oz bowtie pasta
- 1 ½ cups cooked shredded chicken
- 1 cup mozzarella shredded mozzarella cheese
- 1/2 cup Parmesan shredded parmesan cheese
- Parsley for garnish
Preparation
- In a large dutch oven, heat olive oil over medium heat then add onion and carrot. Saute for 3-4 minutes then add garlic and season with Italian seasoning, red pepper flakes, salt, and pepper.
- Reduce heat to low. Add butter and mix in until fully melted. Sprinkle in flour and cook for about 1 minute.
- Slowly pour in heavy cream then chicken broth. Increase heat to simmer soup for 5-7 minutes or until it begins to thicken.
- Add pasta and shredded chicken and cook for another 6-8 minutes or until pasta is fully cooked.
- Remove from heat and stir in mozzarella and parmesan. Garnish with fresh parsley.
Recipe adapted from Butterwithasideofbread.com