Chicken Alfredo Soup

Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes, stirring often, until soft and translucent.
2 tablespoons butter
1 medium onion
Add the garlic, basil, oregano and rosemary and cook for 1 minute until fragrant.
2 large garlic cloves
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried rosemary
Sprinkle in the flour and stir for 1 to 2 minutes to cook out the raw flour taste.
4 tablespoons all-purpose flour
Pour in about 1 cup of the stock and whisk until it forms a smooth, thick paste. Keep adding the stock gradually, whisking until smooth.
4 cups chicken stock
Bring the soup to a gentle simmer, stir in the cream and cook for 3 to 4 minutes until slightly thickened.
1 cup heavy cream
Add the pasta and simmer for 10 to 12 minutes, stirring from time to time, until tender with a little bite.
5 oz bow tie pasta
Stir in the chicken and simmer for 2 to 3 minutes until heated through.
1 cup cooked chicken
Turn the heat to low and stir in the Parmesan until melted. Season with salt and pepper to taste and serve hot.
⅓ cup Parmesan
Salt and freshly ground black pepper to taste