Chicken Alfredo Soup
Chicken Alfredo Soup is a rich, creamy soup made with shredded chicken, bowtie pasta, heavy cream, chicken broth, mozzarella, Parmesan, and Italian seasoning.
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Servings: 6
Ingredients
- 1 1/2 tbsp olive oil
- 1 yellow onion diced
- 3/4 cup carrot diced
- 5 cloves garlic minced
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tsp Italian seasoning
- 1 tsp red pepper flakes
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 1/2 cups heavy cream
- 4 cups chicken broth
- 8 oz bowtie pasta
- 1 1/2 cups cooked shredded chicken
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large Dutch oven over medium heat.
- Add the diced onion and diced carrot to the Dutch oven.
- Sauté for 3 to 4 minutes, or until the vegetables begin to soften.
- Add the minced garlic to the pot.
- Season with Italian seasoning, red pepper flakes, salt, and black pepper.
- Stir to combine and cook briefly until the garlic is fragrant.
- Reduce the heat to low.
- Add the butter to the pot.
- Stir until the butter is fully melted and evenly combined with the vegetables and seasonings.
- Sprinkle the flour over the mixture.
- Stir continuously and cook for about 1 minute to remove the raw flour taste.
- Slowly pour in the heavy cream while stirring constantly.
- Continue stirring until the cream is fully incorporated and the mixture is smooth.
- Slowly add the chicken broth while continuing to stir.
- Increase the heat and bring the soup to a gentle simmer.
- Simmer for 5 to 7 minutes, or until the soup begins to thicken.
- Add the bowtie pasta and cooked shredded chicken to the soup.
- Stir to combine.
- Cook for 6 to 8 minutes, or until the pasta is fully cooked and tender.
- Remove the Dutch oven from the heat.
- Stir in the shredded mozzarella cheese and shredded Parmesan cheese.
- Continue stirring until the cheeses are fully melted and the soup is creamy.
- Taste and adjust seasoning if needed.
- Garnish with fresh parsley before serving.
- Serve warm.
Notes
To make this Chicken Alfredo Soup gluten free, replace the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch slurry for thickening.
Use certified gluten-free bowtie pasta or another gluten-free pasta shape suitable for soups.
Confirm that the chicken broth, shredded cheeses, Italian seasoning, red pepper flakes, butter, heavy cream, and cooked shredded chicken are certified gluten free.
If using rotisserie chicken, check the label carefully, as some prepared chickens may contain gluten-based seasonings or additives.
Cook gluten-free pasta carefully, as it may soften faster than wheat pasta and can become mushy if overcooked.
Use clean cookware, utensils, measuring tools, and serving bowls to prevent gluten cross-contact, especially when serving someone with celiac disease.