Serves: 6

Chicken Cheese Soup

  • 16 ounces Golden Roasted Chicken Breast, cut into strips, divided
  • 6 tablespoons butter, divided
  • 1 stalk celery, diced about ¼ cup
  • 1 medium onion, diced about 1 cup
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 3 cups chicken broth
  • 3  cups heavy cream
  • 4 cups broccoli frozen, diced
  • 1 cup carrots, grated
  • 1 cup extra sharp cheddar cheese, shredded
  1. In a large pot over medium heat, melt 2 tablespoons butter. Add 1 cup of the chicken strips, cook stirring occasionally until golden and crispy about 10-15 minutes. Remove from pan and reserve.
  2. In the same pan, melt remaining 4 tablespoons of butter. Add celery and onion cooking until tender (7-8 minutes). Add the garlic and cook another 30 seconds.
  3. Pour in the broth slowly, stirring constantly until smooth, bring to a boil then reduce heat to low. Add the cream and simmer for about 20 minutes until thickened.
  4. Add the broccoli, carrots and remaining uncooked chicken strips. Simmer for 7-8 minutes or until tender. Remove from heat and stir in the 2 cups shredded cheese until melted and smooth. Add salt and pepper to season to your desired taste.
  5. Serve soup with reserved crispy chicken strips, additional shredded cheese and toasted bread if desired.

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