Chicken Vegetable Alfredo Soup

Ingredients

  • 1 cup (250 mL) chopped broccoli
  • 1/2 cup (125 mL) chopped carrots
  • 1/2 cup (125 mL) chopped onion
  • 1/2 cup (125 mL) diced red bell pepper
  • 1   garlic clove, pressed
  • 2 cups (500 mL) chicken broth
  • 1 jar (16 oz/435 mL) prepared Alfredo pasta sauce
  • 2 cups (500 mL) diced cooked chicken
  • 1 tbsp (15 mL) snipped fresh basil leaves
  •  Grated fresh Parmesan cheese (optional)

Directions

  1. Place broccoli, carrots, onion, bell pepper and pressed garlic in Stainless (3-qt./2.8-L) Covered Saucepan. Add broth; bring to a boil. Cover; reduce heat and simmer 5 minutes or until vegetables are crisp-tender. Add Alfredo sauce and chicken; simmer 5 minutes or until heated through. Remove from heat; stir in basil. Garnish with Parmesan cheese, if desired.

Yield:

  • 5 1/2 cups
    4  servings of 1 1/3 cups

Nutrients per serving:

U.S. Nutrients per serving: Calories 370, Total Fat 23 g, Saturated Fat 11 g, Cholesterol 145 mg, Carbohydrate 13 g, Protein 25 g, Sodium 1350 mg, Fiber 2 g

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