Cozy Creamy Chicken Alfredo Soup: Your New Favorite Comfort Food
Cozy Creamy Chicken Alfredo Soup is a delightful blend of creamy flavors and comforting ingredients, perfect for chilly nights.
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Servings: 4 bowls
Calories: 580kcal
Equipment
- Large dutch oven
Ingredients
For the Base
- 2 tablespoons Olive Oil Substitute with butter or another cooking oil
- 1 medium Yellow Onion Use shallots for a milder taste
- 1 cup Diced Carrot Swap with diced celery or parsnips if desired
- 2 cloves Garlic (minced) Garlic powder can be a quick alternative
- 1 teaspoon Salt Adjust based on dietary needs
- 1 teaspoon Black Pepper Can be omitted if a milder taste is preferred
- 1 tablespoon Italian Seasoning Use fresh herbs for a more vibrant flavor
- 1/4 teaspoon Red Pepper Flakes Optional for those preferring less spice
For the Creamy Mixture
- 2 tablespoons Butter Can be replaced with margarine or omitted for a lighter option
- 1/4 cup Flour Swap with cornstarch for a gluten-free option
- 2 cups Heavy Cream Substitute with half-and-half or a dairy-free alternative
- 4 cups Chicken Broth Homemade or store-bought will work beautifully
For the Main Ingredients
- 2 cups Bowtie Pasta Use any pasta shape, or go gluten-free
- 2 cups Cooked Shredded Chicken Perfect for utilizing leftover chicken
- 1 cup Shredded Mozzarella Cheese Substitute with cheddar or gouda for a twist
- 1/2 cup Shredded Parmesan Cheese Feel free to adjust based on your cheese-loving preference
- 1/4 cup Parsley (for garnish) Substitute with chives or leave out as desired
Instructions
Cooking Instructions
- Heat olive oil in a large dutch oven over medium heat. Add diced onion and carrot; sauté for 3-4 minutes until they soften. Mix in the minced garlic, Italian seasoning, red pepper flakes, salt, and pepper for added flavor.
- Reduce heat slightly, add butter, and let it melt completely. Stir in the flour, cooking for about 1 minute to create a smooth roux that will thicken the soup nicely.
- Slowly pour in the heavy cream and chicken broth while stirring continuously until everything is combined. Increase the heat and let it simmer for 5-7 minutes until the mixture thickens and becomes velvety.
- Toss in the bowtie pasta along with the cooked shredded chicken. Cook for 6-8 minutes until the pasta is tender and fully cooked, stirring occasionally to prevent sticking.
- Remove the pot from heat and stir in the mozzarella and parmesan cheese until they melt into the creamy soup, creating a deliciously gooey texture.
- Ladle the soup into bowls, sprinkle with parsley for a fresh touch, and enjoy it warm for a cozy meal!
Notes
Optional: Add a sprinkle of extra parmesan cheese on top for an even richer flavor. Exact quantities are listed in the recipe card below.
Nutrition
Serving: 1bowl | Calories: 580kcal | Carbohydrates: 45g | Protein: 30g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 150mg | Sodium: 950mg | Potassium: 600mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 5mg | Calcium: 300mg | Iron: 2mg