Description
This Chicken Alfredo Vegetable Soup combines the creamy richness of Alfredo sauce with tender chicken and colorful vegetables for a cozy, flavorful meal. Perfect for busy weeknights or comforting leftovers, it’s a hearty, Italian-American inspired favorite.
Ingredients
1 cup chopped broccoli florets
1/2 cup chopped carrots
1/2 cup chopped onion
1/2 cup diced red bell pepper
1 garlic clove, minced
2 cups chicken broth
2 cups creamy Alfredo-style sauce
2 cups cooked chicken, diced
1 tablespoon chopped fresh basil
Grated Parmesan-style cheese, optional for serving
Instructions
1. Add the broccoli, carrots, onion, bell pepper, and garlic to a medium saucepan. Pour in the chicken broth.
2. Bring the mixture to a boil over medium-high heat. Once boiling, cover, reduce the heat, and simmer for about 5 minutes, until the vegetables are just tender.
3. Stir in the creamy Alfredo-style sauce and the cooked chicken. Continue to simmer for another 5 minutes, stirring occasionally, until everything is heated through.
4. Remove the pot from the heat and stir in the fresh basil.
5. Ladle the soup into bowls and top with grated cheese if desired. Serve warm.
Notes
For a vegetarian version, substitute the chicken with white beans or a plant-based protein. Use a dairy-free Alfredo sauce for a lactose-free option. This soup stores well for up to 3 days and can be reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soups & Stews
- Method: Stovetop simmering
- Cuisine: Italian-American