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.