Chicken Alfredo Soup

I found this recipe a lonnnnng time ago. I was baby-sitting for someone and she was making this soup for her family and it smelled so good, I just had to write it down! This is Belle's favorite soup, ever since I introduced it to her. We've made it for family dinners, church dinners, and for the sick, and everyone that's tried it loves it! This soup comes together so fast, its great!

Doc loved this so much last night he wanted to make sure I remembered the ingredients for the soup so I could make it again (I didn't tell him it was Chicken Alfredo ;). I like to come up with new recipes, and it drives him crazy when I don't write down what I've put in the dish so I can make it again for them.

Chicken Alfredo Soup

2 cups chopped broccoli
1 cup chopped carrots
1 cup chopped onions
2 garlic cloves, pressed
1 cup diced red bell peppers
2 cans (14/14 1/2 oz) chicken broth
4 cups diced cooked chicken
2 Tbls. snipped basil
2 jars Alfredo sauce (16 oz)

Bring veggies and broth to a boil, covered. Reduce heat and simmer, uncovered, 5 minutes or until veggies are crisp and tender. Add diced chicken and alfredo sauce to broth, simmer 5 minutes or until heated through. Remove from heat; stir in basil. Sprinkle with parmesan cheese.

Tip: Canned Alfredo is nice, but making up a real batch of Alfredo sauce is AMAZING in this soup. I can't go back to canned Alfredo sauce after I tried it with homemade sauce. Its just so creamy and good! I double the Alfredo sauce recipe and add the whole thing to the soup! 

Alfredo Sauce
(Doubled)

16 oz cream cheese
1 c. milk
1 cup (2 sticks) butter
2 c. parmesan cheese
1 tsp. garlic powder (I use 2 garlic clove, pressed)

Melt butter, and cream cheese, add garlic powder. Stir until smooth, then add milk, and parmesan cheese.

Tip: When you're stirring the butter, garlic and cream cheese, it'll look all curdle-y, so what I do is stir it vigorously with a whisk until it becomes smooth. I promise it won't be curdle-y. :)

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