**Time**
– Prep Time: 15 minutes
– Cook Time: 30 minutes
– Total Time: 45 minutes
**Introduction**
Chicken Alfredo Soup with Parmesan and Bacon is a hearty comfort food that promises to warm you up, delight your taste buds, and fill your home with an amazing aroma. Based on the classic Chicken Alfredo pasta dish, this soup variant keeps all the creaminess and flavor nuances with the addition of bacon for that extra crispy and smoky punch. Trust us, this soup is love at first sip!
**Why Make This Recipe**
There are many reasons to try this irresistible chicken Alfredo soup. Besides, being delightfully creamy, hearty, and savoury, it is an easy to make, adaptable one-pot meal. Moreover, it’s a fantastic way to transform leftover chicken, and you can customize it with your favorite veggies or whatever you’ve got in your fridge!
**How to Make Creamy Chicken Alfredo Soup with Parmesan and Bacon**
**Ingredients**
– 4 strips of bacon, chopped
– 1 pound of boneless, skinless chicken breasts, diced
– 1 tablespoon of olive oil
– 1 onion, diced
– 3 cloves of garlic, minced
– 4 cups of chicken broth
– 1 cup of heavy cream
– 1 cup of grated Parmesan cheese
– 1 teaspoon of Italian seasoning
– Salt and pepper, to taste
– 2 cups of baby spinach
– 1 tablespoon chopped parsley, for garnish
**Directions**
1. Over medium heat in a large pot, cook the chopped bacon until crispy, then remove and set aside.
2. Using the same pot, add olive oil and brown the chicken pieces until cooked through, then remove and set aside with the bacon.
3. In the remaining fat, sauté the onion until it becomes soft and translucent. Then add the garlic and cook for an additional minute.
4. Pour in the chicken broth and stir, then bring to a gentle simmer.
5. Gradually add in the heavy cream and Parmesan cheese, continuously stirring until the cheese melts and the mixture becomes thick.
6. Add the Italian seasoning, salt, and pepper to taste.
7. Stir the cooked chicken and bacon back into the soup, adding the baby spinach. Simmer for an additional 5 minutes or until the spinach wilts.
8. Garnish with parsley before serving.
**How to Serve Creamy Chicken Alfredo Soup with Parmesan and Bacon**
The best way to serve this creamy delight is pipping hot right out of the pot! It pairs excellently with a crusty piece of garlic bread for dipping or a nice Caesar salad for a lighter side. But trust us, it’s so good you might want to forget the sides and just get an extra bowl!
**How to Store Creamy Chicken Alfredo Soup with Parmesan and Bacon**
To store the soup, cool it completely then transfer to an airtight container. It can be refrigerated for up to three days. To reheat, put it in a pot and warm it over medium heat until hot, stirring occasionally.
**Tips to Make Creamy Chicken Alfredo Soup with Parmesan and Bacon**
1. Cook the bacon until crispy to get the right texture and flavor.
2. Browning the chicken before adding broth builds flavor.
3. Stir constantly to ensure that the soup does not scorch at the bottom.
4. Don’t overcook the garlic; it should only be cooked until fragrant to prevent it from burning.
5. Adjust your seasoning as desired, add more or less of Italian seasoning, salt, and pepper.
**Variation**
For a vegetarian version, omit the bacon and chicken, use vegetable broth instead of chicken broth, and add some extra veggies like bell peppers or zucchini.
**FAQs**
– Can I substitute the cream with milk?
– Yes, you can, but it won’t be as creamy.
– Can I freeze the soup?
– It’s best to consume it fresh, but if you want to freeze it, make sure it’s cool before doing so to maintain the soup’s texture and flavor.
– What can I substitute for spinach?
– You can substitute spinach with other green leafy vegetables such as kale or collard greens.