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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Karla's Chicken Cheese Soup Recipe

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This recipe for Karla's Chicken Cheese Soup is from The Francis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Chicken Breasts
1 Large Can Chicken Stock
3-4 Medium Idaho Potatoes
1-2 Large Carrots or 1 cup Baby Carrots
1 Onion
1-2 cup bag of Shredded Mild Cheddar Cheese
*optional - 1-2 stalks of celery
Directions:
Directions:
Put chicken, the peeled and halved onion and any celery in a large pot and cover with the large can of chicken stock. Simmer until the chicken is done. Remove the chicken and vegetables from the pan to cool. Peel and dice half of the potatoes, use a box grater to shred the other half of the peeled potatoes. Shred the carrots. Add these vegetables to the pot. Shred the cooled chicken and add back to the pot. Add any seasonings you wish (bay leaf, garlic powder, salt and pepper to taste). When the potatoes are tender, turn off the heat and stir in the cheese.
Personal Notes:
Personal Notes:
I usually serve with cheddar garlic biscuits. This also freezes well, just omit the cheese and add when you decide to serve.

 

 

 

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