A creamy, comforting soup with tender chicken and plenty of vegetables. I like to cook my chicken first in the Multi Cooker so I can use the homemade stock in the soup, too. Why waste good flavor?

Ingredients

• 1 cup chopped broccoli
• ½ cup chopped carrots
• ½ cup chopped onion
• ½ cup diced red bell pepper
• 1 garlic clove, pressed
• 2 cups chicken stock (homemade from cooking chicken in the Multi Cooker, or prepared broth)
• 1 jar (16 oz) prepared Alfredo pasta sauce
• 2 cups cooked chicken, diced
• 1 tbsp fresh basil, chopped
• Freshly grated Parmesan cheese, optional

Directions

1. If making your own stock, cook chicken in the Multi Cooker using a safe cooking method until the chicken reaches 165°F. Reserve 2 cups of the cooking liquid for the soup; dice 2 cups of the cooked chicken.
2. Chop the broccoli, carrots, onion, and red pepper. Press the garlic.
3. Add the vegetables, garlic, and stock to a stainless steel pot. Bring to a boil, cover, and reduce the heat. Simmer about 5 minutes, until the vegetables are just tender.
4. Stir in the Alfredo sauce and cooked chicken. Simmer about 5 minutes more, stirring occasionally, until everything is hot.
5. Take off the heat and stir in the basil. Ladle into bowls and add Parmesan, if you like.

Yield: About 4 servings.

Laura’s Tip: Use That Chicken Stock

I cook the chicken in my Multi Cooker first, then save the flavorful cooking liquid for the soup. One step takes care of the chicken AND the stock. That’s my kind of multitasking.

Featured Pampered Chef Products

• Deluxe Multi Cooker
• Easy-Read Measuring Cup Set
• 2-qt. Square Insulated Serving Bowl
• Deluxe Stand Mixer
• Electric Twist & Chop
• 8-qt. Stainless Steel Stock Pot
• 12″ x 18″ Composite Cutting Board
• 2.5-qt. Insulated Serving Bowl
• Jar Opener