Happy Memorial Day, everyone! I hope you’re able to enjoy the holiday and remember those who have served our country.
It’s been rainy and cool here lately, and that sort of weather has given me a hankering for some comforting soup. This cheesy chicken vegetable soup sure hits the spot! It has all the necessary components: yummy cheese, crunchy vegetables, and seasoned chicken.
Start the soup by cooking 2 cups of chicken with 1/4 c. chopped onion and 1/4 tsp. minced garlic. Season with salt and pepper.
Remove that from the pan, and melt 1/4 c. butter in the same pan. Add in 1/2 c. flour to make a roux; stir until mixture starts to brown.
Add in 4 c. chicken broth, and start to bring mixture to a slow boil.
Also, add in about 3 cups frozen mixed vegetables, and the chicken from before. Let mixture simmer for about 20 minutes.
After 20 minutes, stir in 1/2 c. milk and 2 cups shredded cheese. (I find that it works best to use freshly grated, but the other works, too!)
Let this simmer for about 10 more minutes, and serve!
This is comfort food in a bowl, I’m telling you!
Here’s the full recipe:
Cheesy Chicken Vegetable Soup
- 2 cups cooked, shredded chicken
- 1/4 c. butter
- 1/2 c. flour
- 4 c. chicken broth
- 3 c. frozen mixed vegetables
- 1/2 c. milk
- 2 c. shredded cheddar cheese
Melt butter in large pan. Add in flour and stir mixture until it starts to brown. Slowly stir in chicken broth and bring to a slow boil. Add vegetables and chicken. Let simmer for 20 minutes. Stir in milk and cheese and let simmer for 10 more minutes. Serve and enjoy!
Have a great week everyone!