Chicken Fettuccini Alfredo SOUP

So, this picture doesn't do this soup justice....but hey, it's yummy, so try it.  I took my left-over Chicken Fettuccini and turned it into this fabulous soup.

Chicken Fettuccini Alfredo Soup

1 potato - peeled, cut into small cubes and boiled until almost done
2 cups left-over Chicken Fettuccini Alfredo (see previous recipe 1-15-2016)
1 can evaporated milk
2 cups of water
1 Tbsp. ground pepper
1 Tbsp. real butter
1/4 onion, finely diced (optional)
Parmesan Cheese for topping

thickening:  1/4 cup water and 2 heaping Tbsp. cornstarch

Boil potato in the microwave until almost done, but a little tough still.  In stock pot, add butter, left-over Chicken Fettuccini Alfredo Soup, evaporated milk, water, onion and pepper.  Stir together.

Bring soup to a gentle boil.  Beat together 1/4 cup water and 2 heaping Tbsp. cornstarch.  Quickly add it to the pot and immediately turn off the heat.  Stir quickly because it will thicken rather fast.

Serve topped with a couple Tbsp. of fresh grated Parmesan Cheese.

Note, if you left your fettuccini in the previous recipe whole, I suggest chopping up the left-over noodles before you add them to the soup.  Just makes it easier to eat.

Enjoy!