Chicken Alfredo Soup

• 1 Tbsp. unsalted butter
• 1 cup chopped yellow onion (from 1 onion)
• 1/2 tsp. kosher salt
• 1/2 tsp. black pepper, plus more for garnish
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 (15-oz.) jar Alfredo sauce
• 2 cups frozen sweet green peas
• 2 cups shredded rotisserie chicken
• 1/2 lb. medium shell pasta, cooked according to pkg. directions
• 1 Tbsp. chopped fresh flat-leaf parsley

1. Heat butter in a large Dutch oven over medium-high until melted. Add onion, and cook, stirring often, until translucent, 4 to 5 minutes. Add salt, pepper, and garlic; cook, stirring often, until fragrant, about 1 minute.
2. Stir in broth and Alfredo sauce; bring to a boil. Add peas and chicken; cover, and reduce heat to low. Simmer until peas are tender and chicken is heated through, 5 to 7 minutes.

unsalted butter, yellow onion, kosher salt, black pepper, garlic, chicken broth, alfredo sauce, frozen sweet green peas, rotisserie chicken, medium shell pasta, parsley

Taken from www.myrecipes.com/recipe/chicken-alfredo-soup (may not work)