Chicken Alfredo Soup with Parmesan and Bacon Recipe

This Chicken Alfredo Soup with Parmesan and Bacon is a creamy, comforting dish perfect for chilly days or when you’re craving something indulgent. The crispy bacon and shredded chicken add a savory richness, while the Parmesan brings that signature, nutty flavor that we all love from Alfredo dishes. Plus, the added vegetables make it a well-rounded, one-pot meal that’s both filling and satisfying.

Experiment with different ingredients, adjust to your tastes, and feel free to share the recipe with friends and family for a cozy meal that’s sure to impress.

Instructions

1. Prepare the Bacon

• In a large skillet, cook the bacon over medium heat until crispy, about 5-7 minutes, flipping occasionally to ensure even cooking.
• Once done, transfer the bacon to a paper towel-lined plate to drain any excess fat. Once cooled, chop it into small bits and set aside for later.

2. Sauté the Vegetables

• In a large pot or Dutch oven, melt the butter over medium heat.
• Add the diced onions and sauté for 2-3 minutes until softened and translucent.
• Add the minced garlic, carrots, and celery. Continue cooking for another 5-7 minutes, stirring occasionally, until the vegetables are softened.

3. Simmer the Soup Base

• Sprinkle in the thyme, basil, and red pepper flakes (if using). Stir to combine.
• Pour in the chicken broth, milk, and heavy cream. Stir everything together, making sure the vegetables are evenly distributed.
• Bring the mixture to a gentle boil. Once it starts bubbling, reduce the heat to a simmer and cook for 10-12 minutes, allowing the flavors to meld together.

4. Add the Pasta

• Once the soup has simmered and the vegetables are tender, add the uncooked pasta to the pot. Stir it into the broth mixture, making sure the pasta is submerged.
• Continue simmering for 8-10 minutes or until the pasta is al dente, stirring occasionally to prevent sticking.

5. Incorporate the Chicken and Parmesan

• Once the pasta is cooked, add the shredded chicken to the soup. Stir to combine.
• Gradually add the grated Parmesan cheese, stirring constantly to prevent clumping. The cheese will melt into the broth, creating a creamy and rich texture. Taste and adjust the seasoning with salt and pepper as needed.

6. Final Touches

• Stir in half of the crispy bacon bits and save the remaining for garnish.
• Let the soup simmer for an additional 2-3 minutes to ensure everything is well-combined and heated through.

7. Serve

• Ladle the soup into bowls, and top each serving with a sprinkle of the remaining bacon bits, extra Parmesan cheese, and fresh parsley. For added flavor, a few cracks of black pepper make a great garnish as well.

Tips for the Perfect Chicken Alfredo Soup

1. Pasta Texture: To avoid overcooked pasta, you may want to cook the pasta separately in salted water and add it to the soup toward the end. This prevents the pasta from soaking up too much liquid and turning mushy.

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2. Choosing the Right Chicken: Rotisserie chicken is a great shortcut, but if you prefer to cook your chicken, poach or grill boneless, skinless chicken breasts or thighs, and then shred them. The cooked chicken will absorb the soup’s flavors while adding richness.

3. Thickening the Soup: If you’d like the soup to be even thicker, you can dissolve 1 tablespoon of cornstarch in 2 tablespoons of water and add it to the soup while it simmers. This will give it a more luxurious consistency.

4. Adjusting the Creaminess: If you want the soup to be even creamier, use half-and-half or a combination of cream cheese and milk instead of the whole milk and cream mixture.

5. Bacon Tips: For extra bacon flavor, you can also cook the bacon in the soup pot before adding the vegetables, ensuring that the rendered bacon fat helps to sauté the vegetables. Just be mindful not to burn the bacon, as it can add a bitter taste.

Possible Variations

• Vegetarian Option: Skip the bacon and chicken, and replace the chicken broth with vegetable broth. For a hearty veggie option, add chopped mushrooms, spinach, or zucchini.

• Add More Veggies: You can increase the vegetable content by adding bell peppers, peas, or spinach. These will add texture, color, and nutritional value to the soup.

• Spicy Chicken Alfredo Soup: To give your soup a spicy kick, add a teaspoon of smoked paprika, cayenne pepper, or more red pepper flakes. You can also stir in some sliced jalapeños for an added zing.

• Gluten-Free: If you’re following a gluten-free diet, substitute gluten-free pasta. There are many great alternatives, such as rice pasta or quinoa pasta. Make sure to check the ingredients for any hidden gluten.

• Cheese Variations: Although Parmesan is classic, you can experiment with other cheeses like mozzarella, Gouda, or Gruyère. Mozzarella will add a gooey, stretchy texture, while Gruyère will contribute a nutty flavor.

Yield: 6-8

Chicken Alfredo Soup with Parmesan and Bacon Recipe

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This Chicken Alfredo Soup with Parmesan and Bacon is a creamy, comforting dish perfect for chilly days or when you're craving something indulgent. The crispy bacon and shredded chicken add a savory richness, while the Parmesan brings that signature, nutty flavor that we all love from Alfredo dishes. Plus, the added vegetables make it a well-rounded, one-pot meal that’s both filling and satisfying.

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• 2 tablespoons butter
• 1 pound chicken breasts, boneless and skinless, cubed
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 1 cup milk (or more for desired consistency)
• 8 oz fettuccine pasta (broken into smaller pieces)
• 1 1/2 cups grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 strips bacon, cooked and crumbled
• Fresh parsley for garnish (optional)

Instructions

1. Cook the Chicken and Bacon:
   In a large pot, melt the butter over medium heat.
   Add the cubed chicken, seasoning with a bit of salt and pepper, and cook until browned and cooked through, about 6-7 minutes. Remove the chicken and set it aside.
   In the same pot, cook the bacon until crispy. Remove, crumble, and set aside.
   
2. Saute Aromatics:
   In the same pot, add the diced onion and cook until softened, about 3-4 minutes.
   Add the minced garlic and cook for another minute, stirring frequently.
   
3. Make the Soup Base:
   Pour in the chicken broth, heavy cream, and milk. Stir to combine.
   Bring to a simmer over medium heat.
   Add the broken fettuccine pasta and cook until tender, about 10-12 minutes.
   
4. Add Cheese and Seasonings:
   Stir in the Parmesan cheese, basil, and oregano.
   Add the cooked chicken back into the soup. Season with more salt and pepper if needed.
   
5. Finish the Soup:
   Once everything is well combined and heated through, remove the soup from the heat.
   Stir in the crumbled bacon, and garnish with fresh parsley if desired.

Notes

• You can swap out the fettuccine pasta for any pasta of your choice, but keep in mind that it will affect the overall texture of the soup.
• For a thicker soup, reduce the amount of milk or add more Parmesan to the mixture.
• You can make this dish ahead and store it in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of milk if needed to bring it back to the right consistency.
• For a lower-calorie version, you can replace the heavy cream with a lighter alternative like half-and-half or use a reduced-fat cheese.