Cheddar Cheese Soup with Chicken

Cheddar Cheese Soup with Chicken from 101 Cooking For TwoYummy…. A thick cheese soup with chicken for a change of pace. Add some bacon and you have a warm tasty soup for the cold weather to come.

Start with crispy fried bacon, some onion, garlic, a few spices and some broth. Melt some cheese in and add some shredded chicken.

Rating:

Almost a 4 but I found myself wanting some broccoli added.

Notes: I added a lot more cheese than other recipes. I wanted the thickening from the cheese and not from flour. You can add some cooked broccoli with the chicken or instead of the chicken.

Cut 4 strips of bacon into cubes. Don’t trim the fat, you need it later.

Brown the bacon in a large non stick pan. About 5-6 minutes.

When bacon is approaching crispy, add one medium onion chopped. Continue to cook until the onion is clearing, about 4 minutes. Add 2 cloves of crushed garlic and cook one more minute.

Add one 14 oz can of chicken broth, 1/2 t salt, 1/4 t pepper and 1/8 t of cayenne pepper. Add 2 cups of half and half. Continue to cook until it just starts to simmer.

Add 2 cups of shredded sharp cheddar cheese. As soon as cheese is incorporated, add 1 1/2 cups of shredded chicken.

Simmer over low heat for 4-5 minutes.

Cheddar Cheese Soup with Chicken

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 8 servings

Cheddar Cheese Soup with Chicken

Yummy…. A thick cheese soup with chicken for a change of pace. Add some bacon and you have a warm tasty soup for the cold weather to come.

Ingredients

  • 4 strips bacon
  • 1 medium onion diced
  • 2 cloves garlic minced or crushed
  • 1 – 14 oz can chicken broth
  • 1/2 t salt
  • 1/4 t pepper
  • 1/8 t cayenne pepper
  • 2 cups half and half
  • 2 cups shredded sharp cheddar cheese
  • 1 1/2 cup shredded chicken

Instructions

  1. Cut 4 strips of bacon into cubes. Don’t trim the fat, you need it later. Brown the bacon in a large non stick pan. About 5-6 minutes.
  2. When bacon is approaching crispy, add one medium onion chopped. Continue to cook until the onion is clearing, about 4 minutes. Add 2 cloves of crushed garlic and cook one more minute.
  3. Add one 14 oz can of chicken broth, 1/2 t salt, 1/4 t pepper and 1/8 t of cayenne pepper. Add 2 cups of half and half. Continue to cook until it just starts to simmer.
  4. Add 2 cups of shredded sharp cheddar cheese. As soon as cheese is incorporated, add 1 1/2 cups of shredded chicken.
  5. Simmer over low heat for 4-5 minutes.
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Update
January 1 2014

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Comments

  1. says

    I would need a long trip in the Wayback Machine to even consider this as a healthy recipe. Way back to the 70s when my consumption of fat and sodium was only limited by the size of my paycheck.

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