Ingredients: |
Ingredients: 2 large baker potatoes peeled and cubed.
1 lb. carrots, peeled. (I buy the carrot matchsticks and dice the larger pieces into two.)
3 to 4 stalks or celery, diced
1 large onion, peeled and diced
2 cooked chicken breasts, diced OR 2 larger cans of pre-cooked chicken (like the kind that you can buy at Costco).
2 boxes of Chicken Broth (which are 32 oz. each OR the equivalent oz. in canned chicken broth.)
Garlic salt to taste.
Black pepper to taste.
About 4 cups of milk (or more depending upon how thick you would like your soup).
1/3 cup of flour
2 sticks of butter
2 Cups of shredded cheddar cheese
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Directions: |
Directions:Take peeled and diced potatoes and place them in a LARGE pot.
Cover potatoes with chicken broth (add more water, necessary) to cover them. Set them on to boil.
In a medium sized pot melt 1 cube of butter and sauté onions, carrots and celery until tender. You can add the garlic salt and pepper to this pan if you know how much seasoning you would like. Otherwise, wait until all ingredients are combined and add the seasoning to the final soup prior to serving.
Once the potatoes are soft, add the carrots, celery, onions and butter.
Add the shredded, canned chicken with the water OR the shredded, coo ked chicken breasts.
Return to the medium pot and melt 1 cube of butter. Once melted, incorporate the flour to make a paste then incorporate one of the cups of milk. Stir until the cup of flour is creamy. Add creamy mix to the vegetable pot, stir, and add remaining milk. Stir.
Add 2 Cups of shredded cheddar after setting some aside for garnish.
ENJOY! |
This recipe for Cheesy Chicken Vegetable Soup is from