Sunshine and Butterflies: Chicken Alfredo Soup

Every time I post on Facebook that I am making Chicken Alfredo Soup I get oodles of messages asking for the recipe. I've posted it several times, but it always gets lost. So what better way to kick off my blog than with this favorite recipe of mine. I hope you enjoy it as much as I do!

You will need:

Chicken breasts
Potatoes
Carrots
Celery
32 oz Chicken Broth
2 Jars of your favorite Alfredo Sauce
Garlic
Onion Powder
Basil

{I personally 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.

Wash, peel, and cube potatoes
Chop carrots
Chop celery
Add potatoes, celery, carrots, chicken broth, garlic, onion, and basil to your soup pot.
Cook until potatoes are almost done.
While veggies are cooking, fry up chicken breasts and cut into pieces.
When potatoes are just about cooked, add 2 jars of Alfredo Sauce and Chicken to the pot.
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!}