Curry-Alfredo Chicken Vegetable Soup

This seemed like an odd mix of ingredients. Especially the curry sauce with Alfredo. Nine times out of ten I'd pair curry with coconut milk, but somehow Alfredo seemed the way to go this time. . .and it worked!

Chop-slice all the vegetables. Start by sauteing the hard vegetables first, then add the softer - quicker cooking - ones about 10 minutes into the cooking process. 

All of these vegetables were in my CSA box. Great quality stuff!

3 carrots (I added one after the photo)
a little of the finely chopped purple onion
4 outer stalks of celery
2-3T single source EVOO
1/2c cooking Sherry

Next add the chopped-sliced:
5 red and Yukon Gold potatoes
1/2 lg. or 2 sm. zucchini
1/2 red bell pepper
the rest of the onion
about 1c chicken bone broth

Saute-steam this for about 20 minutes. Add your favorite seasonings and:
2/3 jar curry sauce
1/2 jar Alfredo sauce
the rest of the bone broth

1 big scoop of Chicken Better Than Bouillon

Simmer this another 20-30 minutes then add the finely chopped Italian parsley and 12oz. roasted chicken. 

Simmer on low until everything comes to a low bubble. . .

It's ready! 😋 . . . Lin