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3-qt. Covered Saucepan


Chicken Vegetable Alfredo Soup

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)
  1. Place broccoli, carrots, onion, bell pepper and pressed garlic in Stainless (3-qt./2.8-L) 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: 4 servings (about 5 1/2 cups)

Nutrients per serving: (about 1 1/3 cups): 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