Monday, October 13, 2014

Cheesy Vegetable & Chicken Soup

I know, I know I keep saying this, but I'm slightly head-over-heels for Rachel, over at A Southern Fairytale. She is simply fabulous and I'm always drawn to another food blogger (for obvious reasons). Rachel posts some pretty great recipes, and each week she hosts an awesome link-up, Mouthwatering Mondays. And let me tell ya, they are truly mouthwatering.

As I was browsing her blog, I came across this delicious Cheesy Chicken Soup that she featured one week. And, since it's been pretty gloomy as temperatures are beginning to drop, this soup was calling my name.

If you're looking for a hearty soup packed full of fresh veggies (along with some chicken and cheese) this is the soup for you. How can you say "no" to cheesy chicken soupy goodness?!

Y'all! You need this soup in your life. 

Cheesy Chicken and Vegetable Soup
recipe adapted from

by Amanda Hicks
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients (Serves 8)
  • 3 Tbsp. extra virgin olive oil
  • 2 stalks of celery, chopped
  • 2 large carrots, sliced thin
  • 1 large onion, chopped
  • 1 red pepper, chopped
  • 1 cup fresh green beans, chopped
  • 1 small head of broccoli, chopped
  • 2 large cloves garlic, minced
  • 1 cup frozen peas
  • 1 can of sweet corn
  • 1/2 cup unsalted butter
  • 1/2 cup all purpose flour
  • 2 cups heavy cream
  • 2 cups 2% milk
  • 4 cups Chicken Broth
  • 4 cups freshly grated Sharp Cheddar Cheese
  • 4 cups of shredded or chopped chicken or a rotisserie chicken
  • garlic salt
  • black pepper
In a large pot, heat the olive oil and begin sauteing your vegetables (except for the frozen peas). Start with the toughest first, like the carrots, broccoli and onion
Keep adding vegetables- red pepper, green beans and corn while stirring until they are all softened, about 20 minutes
Remove the vegetables from the pot and place them in a large bowl, cover and set aside. Add the frozen peas to the veggie mixture.
Shred chicken and set aside
Melt the 1/2 cup of butter in the pot on a medium/low heat
Add the flour and whisk together until incorporated
Slowly add heavy cream, and milk, while continuing to whisk together
When it becomes slightly thickened, add the chicken broth and whisk to combine
Turn the heat to low, cover, and simmer for 20 minutes
Add the vegetable mixture and shredded chicken back into the pot, Stir well to combine, then cover and simmer on low 20 more minutes
Add 3 1/2 cups of the shredded Cheddar Cheese and season well with garlic salt and pepper
Top with remaining grated Cheddar Cheese and serve warm
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