Creamy Chicken Alfredo Soup

Ingredients

For the base:

1 ½ tablespoons olive oil – for sautéing

1 yellow onion – diced, adds sweetness and depth

¾ cup carrot – diced, for color and subtle sweetness

5 cloves garlic – minced, for rich aroma and flavor

1 ½ teaspoons salt – or to taste

1 teaspoon black pepper – freshly ground

2 teaspoons Italian seasoning – for herby balance

1 teaspoon red pepper flakes – optional, for gentle heat

For the roux and creamy broth:

⅓ cup butter – unsalted, for richness

⅓ cup all-purpose flour – thickens the soup base

1 ½ cups heavy cream – adds velvety texture

4 cups chicken broth – low-sodium preferred, for depth of flavor

For the heart of the soup:

8 ounces bowtie pasta – or any short pasta you prefer

1 ½ cups cooked chicken – shredded, tender and hearty

For the finish:

1 cup mozzarella cheese – shredded, for creaminess

½ cup Parmesan cheese – shredded, for sharp, nutty flavor

Fresh parsley – chopped, for garnish

Step 1: Sauté the vegetables

Heat the olive oil in a large Dutch oven over medium heat.

Add the diced onion and carrot, cooking for 3–4 minutes until softened.

Stir in the garlic and season with Italian seasoning, red pepper flakes, salt, and black pepper.

Cook for 1 more minute until fragrant.

Step 2: Make the roux

Lower the heat to medium-low.

Add the butter and stir until melted.

Sprinkle the flour over the mixture, stirring constantly for about 1 minute to remove the raw flour taste.

Step 3: Build the creamy base

Gradually whisk in the heavy cream, followed by the chicken broth.

Increase the heat and bring to a gentle simmer.

Cook for 5–7 minutes, stirring occasionally, until the soup begins to thicken.

Step 4: Add pasta and chicken

Stir in the bowtie pasta and shredded chicken.

Continue cooking for 6–8 minutes, or until the pasta is tender and fully cooked through.

Step 5: Stir in the cheeses

Remove the pot from the heat.

Add the shredded mozzarella and Parmesan cheeses, stirring until melted and smooth.

Step 6: Garnish and serve

Ladle the soup into bowls.

Top with freshly chopped parsley and serve hot.