Chicken Alfredo Soup

Steps

1. 1
   Prepare all ingredients with a proper mise en place setup. Slice shallots and leeks into thin strips, dice bell peppers very fine, cut carrots into thin wheels, chop celery into small pieces, and mince garlic.
2. 2
   Sauté shallots and leeks in butter in a frying pan for about a minute.
3. 3
   Add flour to the butter and mix together to create a light roux, stirring constantly.
4. 4
   Gradually add milk while stirring continuously to create a smooth base, adjusting the amount as needed.
5. 5
   In a separate pot, sauté carrots, bell peppers, green onion, and celery for a minute to give them a head start.
6. 6
   Pour chicken stock into the pot with vegetables and add the potatoes.
7. 7
   In a separate frying pan, sauté the chicken cubes seasoned with salt and pepper until they develop a nice brown color, then add mushrooms and let them release their moisture.
8. 8
   Cook the pasta separately in salted water until tender, drain well, and toss with a small amount of butter.
9. 9
   Add the cream to the main soup pot and stir in the minced garlic.
10. 10
    Add the sautéed chicken and mushrooms along with their juices to the soup pot.
11. 11
    Stir the cooked pasta into the soup.
12. 12
    Stir in Parmesan cheese and mix well. Adjust the texture as needed—add a little chicken stock if too thick, or use the cornstarch slurry if too thin.
13. 13
    Taste and season with salt and pepper as needed. Bring to a boil and ladle into soup bowls.
14. 14
    Top each bowl with additional Parmesan cheese and optional vegetable garnish before serving.