CHICKEN VEGETABLE ALFREDO SOUP by Brenda Riden

This is an easy soup to put together.  It's even kid friendly.  It's my grandson Jackson’s favorite soup.

Fresh broccoli                                      

2 fresh carrots                                  

1 small onion                                       

1 small red bell pepper

1 clove of garlic

2 cans (14-14 ½ oz) of chicken broth

1 package cooked grilled chicken strips

1 jar (16 oz) Alfredo Sauce

1 teaspoon basil                                             

1 small block fresh parmesan cheese

1 Can Pillsbury buttermilk biscuits

1 clove of garlic

2 T. butter or margarine

Chop broccoli, carrots, onion, and bell pepper with Food Chopper. (I like to sauté slightly before adding the garlic.)  Place in Executive Cookware (4 quart). Press garlic clove and put in with vegetables.  Add broth and bring to a boil.  Cover, reduce heat, and simmer uncovered about 5 minutes until vegetables are crisp-tender.

Meanwhile chop chicken with Food Chopper or dice with Santuko knife. Add chicken, Alfredo Sauce and basil to broth, simmer for about 5 minutes or until heated through. Add some shredded parmesan cheese for extra creaminess!

Makes about 7 ½ cups.      

Serve with Cheesy Garlic Bread – Melt butter in non-stick skillet – press garlic – put parmesan in 

on top of garlic. Then top with quartered biscuits – bake at 350 until golden brown.

Brenda Riden

Pampered Chef Consultant

www.pamperedchef.biz/brendariden