‘Twas a cloudy, chilly, blustery day yesterday, a good soup day. I had some cooked chicken in the freezer and a bowl full of fresh veggies to use up. The perfect combination!
This recipe came to me from my email friend, Robin. It lends well to improvisation and freezes great, just reheat slowly and stir it well.
Here’s the recipe, then I’ve added my notes at the end.
Cheesy Chicken Vegetable Soup
2 C chicken broth
2 C diced chicken
1/2 C sliced carrots
1/2 C sliced celery
1/2 C frozen mixed vegetables
1/2 C chopped onions
1/4 C each, butter and flour
2 C milk
1 C shredded sharp cheddar cheese
1 C diced, cooked chicken
salt and pepper to taste
In a large pan, cook all prepared vegetables in the chicken broth until tender. DO NOT DRAIN. While vegetables are cooking, melt butter in a smaller pan. Add flour and let bubble for about 30 seconds, then whisk in milk. Let thicken, then stir in cheese until melted. Pour cheese sauce into vegetables and broth. Add chicken and heat through. Season as desired. (Use more veggies and/or cheese if desired.)
My notes: I always double this recipe so we’ll have leftovers. Usually I use a whole bag of frozen Asian veggies in place of all of the vegetables. Last night I had fresh broccoli, cauliflower, and baby carrots that needed to be used up. I simply cut them into small pieces (probably 3+ cups of vegetables) and simmered them in the broth. I used a combination of butter and olive oil and before making the roux, I sautéed the onions in it. There were also mushrooms to use up, so I quartered those and cooked them with the onions before adding the flour.
I used a little Velveeta that was hiding in the back of the frig in place of part of the cheese. I generally always use more veggies and cheese than the recipe calls for, and I always use skim milk.