Spring and Summer are when you want easy meals. My family likes Alfredo sauce, so I always keep a jar in my pantry for quick meal ideas. I made this soup in early spring and enjoyed it. However, I would substitute lasagna noodles for rotini pasta or pasta shells.
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| Creamy Chicken Alfredo and Spinach Soup Created by Epicure. Photo credit: Epicure |
Ingredients
1 tsp oil
1 lb (450 g) ground chicken or chicken breasts
1 jar of Alfredo Sauce or an Alfredo sauce packet
2 cups hot water
5 lasagna noodles or pasta of your choice
2 cups milk
4 cups of baby spinach
Toppings (optional): sliced cherry tomatoes, grated cheese
Preparation
- In a large Multipurpose Pot, heat oil over medium-high heat. Crumble ground chicken. Cook, stirring often and breaking up chunks as needed.
- Add sauce mix and water; stir to combine. Cover; bring to a boil, stirring occasionally.
- Once boiling, coarsely break in lasagna noodles. Reduce heat and simmer, partially covered, until noodles are tender, about 8 minutes. Stir occasionally. I will switch this out to rotini pasta or shells next time.
- Stir in milk. Keep partially covered and bring to a simmer, stirring occasionally for 2 min. If using jarred Alfredo sauce, I would add some milk to reduce the thickness so it has a soup consistency. However, you do not need to follow step #2, except to heat the sauce.
- Remove from the heat and stir in the spinach until it is wilted.
- Add toppings just before serving, if desired.
Nutritional Information
Per serving (about 1 ½ cups): Calories 390, Fat 15 g (Saturated 5 g, Trans 0.3 g), Cholesterol 115 mg, Sodium 390 mg, Carbohydrate 33 g (Fiber 2 g, Sugars 3 g), Protein 31 g.
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