My recipe for this newsletter is one of my favorite soups. We will be getting into cooler weather, which means soup time. My husband and I eat a lot of soups during the colder months. Make a batch on the weekend, and it lasts most of the week. This recipe makes a lot and freezes well. I often half it and put part of it in the freezer.
Chicken Cheese Soup
Ingredients:
1 whole chicken and 1 package of chicken breasts—cooked with seasonings and diced up into smaller pieces (I usually use a large package of boneless chicken breasts rather than the whole chicken—easier to cut up—no deboning)
4 cups of chicken broth (I use the water after cooking the chicken)
1 ½ cups of chopped carrots (I love carrots but my husband doesn’t so I substitute broccoli for carrots and it works well)
1 cup of chopped celery
1 large onion diced
½ cup of chopped green pepper (I use a whole one which is usually more than ½ cup)
2 cups of milk with 4 tablespoons of flour mixed in it
1 pound of Velveeta cheese
2 cans of cream of chicken soup
Add vegetables to the broth and cook about 10 minutes. Then add the cans of soup and milk. Pepper (black) to taste. Add Velveeta and heat slowly until it melts. Stir often. Add chicken. Then cook until flavors have blended and the vegetables have cooked.
