Lunch is served!! A delicious creamy soup for those crisp cool fall days! I am officially in full fall mode and that means SOUPS!!! I love how easy they are, full of flavor, and they are a hit with almost all family members (including the little ones☺️)! This spice has a bit of kick to it with the chili flakes so if you don’t like spice hold those. Other than that prepare for taste bud heaven when you whip this one up!!

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Chicken Alfredo Soup

Makes 5 Servings

1 Serving: 340 Calories, 30g Fat, 7g Carbs, 27g Protein

2 Tbsp butter

3 cloves garlic, minced

1⁄2 lb chicken breast cooked, cut into bite sized pieces

1 tsp salt

1⁄2 tsp black pepper

4 1⁄2 Cups Chicken Broth

1⁄2 Cup heavy cream

1 tsp crushed chili flakes

8 oz cauliflower florets, steamed and chopped

8 oz broccoli florets, steamed and chopped 1 Cup parmesan cheese, grated

1⁄2 tsp xanthan gum

2 Cups (60 g) Spinach, chopped

Directions:

1. In a large pot over medium high heat melt the butter. Add the garlic and cook for 30 seconds.

2. Add the chicken and sprinkle with salt and pepper. Stir as it cooks until almost cooked through (about 3-4 mins).

3. Add in the remaining ingredients EXCEPT spinach and stir well. Cover and allow to cook on low for 10 mins stirring occasionally.

4. Remove from heat and stir in the spinach.