Recipe

Chicken Alfredo Vegetable Soup 

This Chicken Alfredo Vegetable Soup is just what the doctor ordered! It is a modern take on chicken soup combined with inspiration from the popular pasta dish of Chicken Alfredo.  

This recipe is loaded with antioxidant-rich and vitamin packed broccoli, red bell peppers, carrots, and onion to give your immune system an extra boost.  It is the ultimate comfort food.

This easy-to-make soup is ready in 30 minutes.

Serves 8 

Ingredients 

• 1 Cup Yellow Onion, chopped, approx ½ large onion  
• 2 Garlic Cloves, Pressed  
• 1 Cup Carrots, chopped approx 1 pound  
• 3 Cups Broccoli, chopped, approx 2 heads  
• 1 large Red Bell Pepper, diced
• 2 Tbsp Food Club Canola Oil 
• 2 32 oz cartons Food Club Chicken Broth  
• 2 lbs Chicken, chopped  
• 2 Jars (16 Ounce) Alfredo Sauce 
• 1 lb Food Club Egg Noodles 
• Fresh Basil  
• Grated Parmesan Cheese  

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Instructions 

1. Chop Onion, Carrots, and Broccoli.  
2. Use a garlic press to press 2 garlic cloves or shop finely. 
3. Dice Bell Pepper. 
4. Chop 2 lbs chicken (breasts or tenderloin) into bite-size pieces. 
5. Add canola oil to skillet and heat to medium. 
6. Add chicken and cook until cooked through, about 6 minutes, stirring occasionally. Set aside. 
7. Place carrots, onions, garlic,  and chicken broth in a large saucepan or stock pot. Bring to boil, reduce heat, cover with lid and simmer for 5 minutes. 
8. Add red peppers and broccoli, cook until broccoli is tender, about 3-5 minutes. 
9. Add cooked chicken and Alfredo sauce. Simmer 5 minutes or until heated thoroughly  
10. Remove from heat. 
11. Prepare egg noodles as directed. 
12. To serve, add ½ – 1 cup prepared egg noodles to bowl. Top with 1-2 cups soup. 
13. Top with fresh basil and Parmesan Cheese.  

Recipe Notes: 

This is a comforting, nourishing, and tasty soup that will soon be a family favorite.  This recipe makes it easy to sneak in a few extra vegetables to your family’s diet.  Serve with a hearty fresh baked French or Italian bread from our bakery.