I know it’s summer and super hot outside but for some reason I keep craving soups. Perhaps, I am just ready for Fall! I love soup for so many reasons. Its warming, comforting, nourishing and tasty! Today I decided to share one of my family’s favorite soup recipes, Chicken Vegetable Alfredo Soup. My two year old isn’t much of a veggie fan yet, so I absolutely love that she eats this soup up! I also use homemade bone broth (which is rich in minerals and healing to the gut) as well as grass fed butter (great source for vitamin K2) and raw grass fed milk. I also like to add extra gelatin and raw egg yolks to this soup. I did not add those ingredients in the recipe below, but feel free to add them if you would also like to boost the nutrients in this soup! I hope you enjoy this recipe as much as I do!
Chicken Vegetable Alfredo Soup
Makes 4 Serving
(about 5 cups of soup)
2 cups of chicken bone broth
1 cup broccoli, chopped
1/2 cup onion, diced
1/2 cup red bell pepper, diced
1/2 cup carrots, chopped
1 garlic clove, pressed
2 cups of cooked and diced chicken breast
1 tablespoon snipped fresh basil
1 recipe for homemade alfredo sauce (recipe below)
Place vegetables and garlic clove in a 3 quart saucepan. Add broth and bring to a boil. Cover and reduce heat and simmer until vegetables are tender but still a little crisp. About 5 minutes. Add diced chicken and homemade alfredo sauce and simmer for 5 minutes or until heated through. Add basil and serve.
Homemade Alfredo Sauce
1/2 cup grass fed butter
1/2 cup milk, preferable raw grass fed
1 cup parmesan cheese
Gently heat cream cheese, butter, milk and parmesan cheese on low until combined.
This recipe is linked to Monday Mania @ The Healthy Home Economist, Traditional Tuesdays hosted by Amy @ Real Food Whole Health, Adrienne @ Whole New Mom, Jessica @ Delicious Obsessions,Dawn @ Cultured Mama, & KerryAnn @ Cooking Traditional Foods and Fat Tuesday@ Real Food Forager.