Wednesday, February 8, 2017
chicken alfredo soup
This is a really nice feel-good soup. I doubled the recipe so I could take some to a friend...which I realize is risky when making a new recipe but I figured this one would be good. I grabbed a few new cookbooks at the library last night and this is the first of several new recipes I'd like to try.
chicken alfredo soup (adapted from BH&G New Cook Book, 16th edition)
3 chicken breasts, cut into small pieces
4 boneless, skinless chicken thighs, cut into small pieces
2 cups shredded carrots
2 cups chopped celery
1 onion, chopped
4 cups chicken broth
2 jars light Alfredo sauce
1 envelope vegetable soup mix (I used Knorr Spring Vegetable Recipe Mix)
2 cups cooked broken whole wheat spaghetti
In a dutch oven, cook chicken with carrots, celery and onion. When chicken is no longer pink, add broth, alfredo sauce and vegetable soup mix. Add spaghetti. Simmer covered for 15 minutes.