Long time, no post! Been busy.
Here is a great recipe....easy, everyone liked it, and it uses leftover chicken.
First, roast a small chicken for one day's dinner. Shred the leftovers and freeze to make this soup. It takes 2 cups.
3 c chicken broth
2 c diced potatoes
1 c dices carrotts
1 c diced cellery
1/4 c butter
1/3 c flour
2 c milk
2 c, or 8 oz, shredded mild cheddar
2 c cooked diced or shredded chicken
In a large saucepan, bring chicken broth to a boil. Reduce heat. Add potato, carrots, celery, onion powder, salt and pepper. Cover and simmer - min or until vegies are tender
Meanwhile, melt butter in med. saucepan. Add flour and stir until smooth. Gradually stir in milk, bring to boil over med. heat, and stir until thickened, about 2 minutes.
Reduce heat and add cheese. Stir until melted. Add this mixture to broth. Add chicken to broth.
Cook and stir until heated thru.
TIPS- I altered this recipe for my families taste. Real onion can be used instead of powder. You can use stronger cheese. The cheesiness of this soup is very subtle, which i like. My oldest hates cheese and she had three bowls!! But a sharp cheddar would yield a stronger taste.
I did a little 'precooking' days before. I shredded the 2 cups of cheese in one bag and stored it. In another bag, I filled with the chopped carrots, celery, and onion, salt and pepper. Of course, I already had the 2 cupss of shredded chicken in the freezer.