Cheesy Chicken Soup
White chicken vegetable soup with melted cheese
Ingredients
- 1 large onion, chopped
- 4 large carrots, peeled and sliced thin
- 3 large celery stalks, chopped
- 2 medium potatoes, cubed
- 2 cups frozen corn
- 6 cups chicken stock, divided in half
- 2 cups rotisserie chicken, shredded
- ¼ cup all-purpose flour (for gluten-free soup, use 1/8 cup of cornstarch in place of flour)
- 3 cups whole milk (reserve 1/4 cup)
- ¼ cup butter
- ½ teaspoon pepper
- ½ teaspoon salt
- 8 ounces cheddar cheese, shredded
Instructions
- Add the onion, carrots, celery, potatoes, corn, and 3 cups of chicken stock to a large Dutch oven. Cover the pan with a tight-fitting lid and heat on medium to bring the vegetables to a boil. Simmer for 20 minutes or until tender.
- Remove the chicken from the bones and shred it into small chunks.
- Add the flour (or cornstarch if making gluten-free soup) and 1/4 cup of milk to a small bowl. Stir until smooth. Add more milk if necessary. Pour the flour mixture into the rest of the milk and stir. Pour into the vegetables. Add the last 3 cups of chicken stock into the vegetables and stir. Add the butter, pepper, and salt. Cook for 10 minutes. Remove from the heat. Add the cheddar cheese and stir until melted.
Notes
Chicken Stock
Use chicken stock instead of chicken broth for a more concentrated flavor.Thinning Soup
If the soup is too thick on the second day, add chicken stock and milk in a 2:1 ratio. For example, add 1 cup of stock and 1/2 cup of milk.Servings
This recipe makes about 12 cups.Nutrition
Calories: 306kcalCarbohydrates: 26gProtein: 19gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 61mgSodium: 559mgPotassium: 673mgFiber: 3gSugar: 7gVitamin A: 4498IUVitamin C: 12mgCalcium: 240mgIron: 1mg
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