Chicken Vegetable Alfredo Soup

Name: Chicken Vegetable Alfredo Soup
Yield: 5 ½ cups (1.3 L) 4 servings of 1 ⅓ cups (315 mL)
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)

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

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.