It was a cold, damp, and dreary day here – the perfect day for one of my favorite comfort foods. This soup is absolutely amazing – it’s creamy and delicious and has two of my favorite ingredients: chicken and alfredo sauce. The best part about this soup is you can have it on the table in under an hour.  I, personally, like to peel and cube the potatoes earlier in the day (just put them in a pot of water and cover) and dice up the veggies too and leave them in the fridge. So how do you make this delicious soup?  Here ya go:

You will need:

  • Boneless Chicken Breast (I use 3-4)
  • Potatoes
  • Carrots
  • Celery
  • 32 oz Chicken Broth
  • 2 Jars of your favorite Alfredo Sauce
  • Garlic
  • Onion Powder
  • Basil

{I use the frozen garlic cubes and basil cubes, but I also add garlic powder to taste. I use onion powder too.}

If you notice, I don’t have measurements for any of the ingredients – I just add enough for us.
We like a lot of potatoes, so I typically cube up about 7 medium size potatoes. I use about a cup and a half of carrots and celery.
1. Wash, peel, and cube potatoes
2. Chop carrots
3. Chop celery
4. Add potatoes, celery, carrots, chicken broth, garlic, onion, and basil to your soup pot.
5. Cook until potatoes are almost done.
6. While veggies are cooking, fry up chicken breasts and cut into pieces.
7. When potatoes are just about cooked, add 2 jars of Alfredo Sauce and Chicken to the pot.
8. Cook just long enough to finish cooking potatoes and to warm everything together.
Serve with Italian Bread. {I love to dip the bread into my soup!}

You can also add broccoli and/or red peppers to the mix – we just prefer it without those.

I hope you enjoy this soup as much as we do! It’s always a good “snow day” dinner!

xoxo, ? Denise