Monday, January 17, 2011

Chicken Alfredo Soup

It's the time of year where I make soup at least 3 times a week! So if you're not a soup lover, my apologies. Check back in May. Personally there is nothing I love to eat more on a cold winter night then a hot bowl of soup. And some bread. Can't forget the carbs. People (usually of the male species) often complain that soup is not filling enough for them. I like this recipe because it is very hearty with tons of vegetables and chicken... one bowl always leaves me full! Best of all it is super easy to throw together, which has led to its weekly appearance in this house.

I love the Pampered Chef Recipes. They are all quick, easy, and multi-palate friendly. I gave this one a bit of a makeover, because there's just something about pouring an entire jar of alfredo into dinner that makes me feel like my pants size just went up one. So I changed it up a bit by bulking up the veggies, increasing the broth to alfredo ratio, and swapping out Classic Alfredo with Light Alfredo.

This recipe was actually made entirely for the Deep Covered Baker in the microwave, but this time I did it in a soup pot. If you have a Baker, check the bottom of this post for the microwave adaptations.

Chicken Alfredo Soup

1-2 chicken breasts, cooked and chopped
1 cup of chopped broccoli
1 cup of chopped carrots
1 red pepper
2 handfuls of spinach
Couple cloves garlic
32 oz Chicken Broth (1 box)
1 Jar of Light Alfredo
Salt and Pep
Fresh basil and freshly grated parm for a topper

Superman's face when he asked what was for dinner and I showed him all the veggies on the counter

Heat a bit of olive oil in a soup pan and add some garlic

Oops burned the garlic.
I blame these three.

Got some broccoli florets and some really pitiful looking carrots

Chopped them to smithereens

Add to soup pan

Add in the chopped red pepper, but take off the sticker first :)

Add the whole box of chicken broth (less if you want this to be more creamy. I wanted to stretch the calories so I was ok with a thinner, alfredo flavor)

Add the jar of light alfredo.

Stir it up

Add the handfuls of spinach

Add your chicken - I did mine in the baker, chopped it, and threw it in. You can saute chicken in the pan before adding the veggies, or prebake it, or poach and shred it, or grab a rotisserie chicken from the store, whatever works for you!

Top with some S and P to taste, then bring to a slow boil, reduce heat to low, partially cover and let simmer until ready to serve.

I didn't have any basil to top with, but wouldnt it have been pretty??

For the baker: First microwave the 2 chicken breasts for 6-10 minutes per pound. Chop and remove. Throw the chopped broccoli, carrots, onion, bell pepper, pressed garlic, broth and alfredo sauce all in the baker. Cover and microwave for 15 minutes. Add the chicken back in, stir, and top with basil and shredded parm.


Meredith said...

I'm putting this on my meal plan this week! I'm bent on proving to Donny soup can be a meal. He loves alfredo so here's hoping! Note: it is Monday, week 2 of my new year's resolution and I'm doing my meal plan a day late. Arrgggg

b. lee said...

handful of hilarious/brilliant pics :D yummy recipe, too! the spinach pic is killin' me ... never desired spring/summer so much in my life * *

Mike, Lauren & Lily Peterson said...

i made this, added mushrooms, and it was AMAZING!!! as always, thank you for your recipes :)

K said...

Okay, I have been reading your blog and making food from it for weeks. I love everything I have made and none of it takes forever or makes me feel like I really need to be an excellent cook to make it (I'm all about short, fast, sweet and delish)! They are all sooooo yummy and now part of my weekly rotation, so THANK YOU!!! In the process of making this for dinner tonight - it's just simmering on the stove and I think I've already "sampled" a 1/2 bowl of it :)