Creamy Alfredo Vegetable Soup-Updated

Creamy Alfredo Vegetable Soup-Updated

I posted this early on in my blogging career, and thought it was well worthy of a makeover and an updated post. You can really use any vegetables that are in season or that you have on hand in the freezer. It makes for a great way to use up all those half bags of frozen veggies that are just about to expire…

Chicken Vegetable Alfredo Soup

INGREDIENTS:

• 2 tablespoons olive oil
• 2 cups broccoli-chopped
• 1 cup baby carrots-diced
• 1 red bell pepper-diced
• 1 yellow bell pepper-diced
• 1 medium onion-diced
• 2 fresh cloves garlic-crushed
• 1 cup corn-I like the Mexican variety for a little added spice
• 2 cans (14 ounces) chicken broth-I used low sodium
• 4 cups diced cooked chicken-rotisserie is the tastiest
• 2 jars (16 ounces) Alfredo sauce–I use one regular and one light jar
• 1 small block Parmesan cheese-grated

DIRECTIONS:

Heat oil in a large skillet over medium-high heat, saute vegetables until crisp-tender, about 4 minutes. Add the chicken broth, chicken and sauces. Let cook for 30 minutes over low to warm and finish cooking the vegetables. Season to taste and serve with fresh Parmesan grated over the top.