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Chicken Vegetable Alfredo Soup

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

Ingredients

    • 1 cup (250 mL) chopped broccoli
    • ½ cup (125 mL) chopped carrots
    • ½ cup (125 mL) chopped onion
    • ½ 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 the broccoli, carrots, onion, bell pepper and pressed garlic in a 3 qt. Stainless Nonstick Saucepan. Add the broth; and bring to a boil. Cover; and reduce the heat and simmer 5 minutes or until the vegetables are crisp-tender. Add the Alfredo sauce and chicken; simmer 5 minutes or until heated through. Remove from the heat; stir in basil. Garnish with Parmesan cheese, if desired.