Chicken and Veggie Alfredo Soup

Yet another old Pampered Chef recipe. This was the first time I made this soup and it was good. Not fantastic. Not amazing. Certainly not life changing (like the Toasted Almond Chicken. . .Yum.) But good.

I chose this recipe tonight because it's FAST! We go to church every Wednesday night, and so dinner is always a rush. I like to make something simple, that doesn't take long to cook. We eat early, finish early, and head to church a few minutes early.

It's a fairly healthy dinner when made with the Light Alfredo Sauce. It's made with lots of veggies. The healthy part needs to come back around here. Weight Watchers kind of went out the window for me over the Holidays. And remember that fifteen pounds I lost? Well. . .Five just came back. So here we are. Fresh Start. Healthy dinner. Blah. . .Blah. . .Blah.

Chicken and Vegetable Alfredo Soup

1 cup chopped broccoli
1/2 cup chopped carrots
1/2 cup chopped onion
1 small diced red pepper
2 cloves garlic, chopped
2 cups chicken broth
1/4 tsp salt
1/4 tsp pepper
1 jar alfredo sauce
2 cups diced cooked chicken

1. Add broccoli, carrots, onion, red pepper, and garlic to a sauce pan.

2. Add in broth, salt, and pepper. Bring to a boil.

3. Cover, reduce heat, and simmer for about 5 minutes or until veggies are crisp-tender.

4. Add in chicken and alfredo sauce. Simmer 5 more minutes.

5. Garnish with parmesan cheese and parsley.