Chicken Alfredo Soup

Inspired by your favorite pasta dish, this creamy Alfredo chicken soup is prepared in no time with the help of several store-bought recipes. Grilled chicken, frozen peas and a jar of Alfredo sauce, which serves as the base of this very tasty soup, will reduce the cooking time to a minimum. This convenience factor, combined with the fact that this recipe is guaranteed to appeal to kids, makes this soup an ideal option for busy weekday evenings. While it's undeniably juicy and filling, the soup is surprisingly not too heavy or proper. We used Gia Russ's signature sauce, but feel free to use your favorite one. Served with crusty bread, green salad and a glass of white wine, this quick and easy soup is a great dinner option on cooler evenings.
Heat the butter in a large roasting pan over medium-high heat until it melts. Add the onion and cook, stirring frequently, until translucent, 4-5 minutes. Add salt, pepper and garlic; cook, stirring frequently, until fragrant, about 1 minute.Add broth and Alfredo sauce; bring to a boil. Add the peas and chicken; cover and reduce the heat to low. Simmer until the peas are tender and the chicken is warmed through, 5-7 minutes.Divide the pasta into 6 plates; pour the soup on top of the pasta. Sprinkle with parsley and pepper.