The other day Winter Storm Decima started her warpath across the country by dumping approximately 18 inches of snow on us. My son had two snow days in a row. I don’t know if he’s ever even had two snow days in a year! I even had to buy special winter wipers for my Jeep, because anyone who drives a Wrangler knows that the straight up and down windshield isn’t exactly made in such an aerodynamic way that the snow just flies off the window. Nope, it sticks. And then it turns to ice. And then you have to stop on the side of the road to scrape your window halfway to work. And then you’re really glad you stole the ice scraper out of your teenager’s truck, but you don’t feel bad, because he stole it from you first, and you’re driving him to school anyway, so he doesn’t need the scraper.
If I was lucky enough to be a full-time RV’er, I would be in Florida right now, but I’m not in Florida, and my poor motorhome is in my barn dreaming of summer. It’s way too cold to camp in Oregon. It’s so cold that my skin hurts. It’s too cold to chill beer on my patio, which is a normal winter hobby around here, because the beer will turn into ice. When it’s this cold, I hibernate in my house and work on puzzles and cook. Last night I had a craving for Chicken Alfredo Soup, because I haven’t made it in years, and while it was cooking, I realized that it would be an amazing soup for camping in chilly weather.
Chicken Alfredo Soup is so easy and you can change up the ingredients to use what’s on hand. I had some shredded chicken in the fridge that needed to be used. I always keep a jar of Alfredo in the pantry just in case, and my family would leave me if I didn’t always have a huge stock of noodles on hand. Add in some veggies and broth, and we’re set!
I started by sautéing some diced baby carrots, celery, and a leek. I love leeks so much, and I’m trying to figure out how to incorporate them into more foods.
Once the leek bits had softened, I added some chicken stock.
Normally I use generic egg noodles, but these fancy noodle caught my eye at Safeway one day when I made the mistake of grocery shopping while starving. They had a 15 minute cook time, so I put them in the pot, and then a few minutes later, I added the shredded chicken.
When the noodles were just on the cusp of being done, I poured in a jar of Alfredo. I also did about 25 turns of the pepper grinder, because for some reason that is my magic pepper number. I put 5 turns of the salt grinder.
Normally I serve this soup that I haven’t had in years with some crunchy french bread, but this time I broiled some cheesy Texas toast.
I ate until I had to go change into my nice, loose pajama pants, and it was worth it. Because I used chicken that was already cooked along with Alfredo from a jar, I know this is a soup I can easily cook in the motorhome or over the camp stove. It is so filling and warming that it will be perfect to eat around the campfire this upcoming spring.
Chicken Alfredo Soup:
3/4 cup diced carrots
3 stalks celery diced
1 sliced leek
6 cups chicken stock
2 cups cooked and shredded chicken
1 jar (16 oz) of Alfredo sauce
8 oz egg noodles
salt and pepper to taste
Saute the carrots, celery, and leek in a tablespoon or so of olive oil until leek is soft and nearly translucent. Add the chicken stock and bring to a boil. Add the uncooked noodles. Add the chicken 2 to 3 minutes after the noodles. When the noodles are al dente, add the jar of Alfredo sauce and simmer until hot. Salt and pepper to taste.
While I have no nutritional information on this soup, it’s so easy to customize that you can make it lighter and leaner. Sometimes I add broccoli. Sometimes I use onion rather than leek. Sometimes I add potatoes. I’ve added a handful of spinach at the last minute. I’d like to try substituting a nice Italian sausage for the chicken. You can make it yours.