Dugan's Kitchen

Great meals made easy!

Easy Chicken and Cheese Soup

At last I am starting to include recipes!  Since the weather is still winter-like here in Michigan, I am starting with a soup I first found in my Weight Watchers cookbook.  I’ve made a few changes to it, so likely it isn’t quite as healthy as they intended, but I think it is still healthy enough for those of us trying to watch our weight.

The recipe includes chicken and rice, so two notes before you start:  First, you have to pre-cook the chicken and rice.  I usually cook the chicken breast while I’m preparing the rest, or I use leftover chicken.  But, if you are in a hurry, a roasted chicken from Costco or your local grocery store works really well.  Second, I use Success Boil-in-Bag brown rice. One bag, cooked for ten minutes in the microwave, gives you just the right amount and it’s perfect every time. And, by the way…my brother-in-law says it tastes better than it looks…you be the judge.

Chicken and Cheese Soup

Chicken and Cheese Soup

This is my daughter’s favorite soup recipe.  It only takes about an hour or so to make it, and it freezes well, too.  I tend to put a bit more cheese in then it calls for, but it is still pretty healthy.

Chicken and Cheese Soup

  • Servings: 8
  • Difficulty: Easy
  • Print

Ingredients:
8 teaspoons butter or margarine
2 cups each celery, onion, and carrot (all diced)
8 teaspoons flour
4 cups chicken broth
2 cups frozen peas
2 cups milk (skim is preferred)
8 oz. Light Velveeta cheese (or 2%)*
16 oz. cooked chicken breast, cut into bite ½ inch pieces
2 cups brown rice (cooked)
4 teaspoons Worcestershire Sauce
4 dashes cayenne pepper (or use hot sauce if you prefer)
*You can use other cheese, like sharp cheddar, but it tends not to melt well.

  1. In a soup pot, heat butter until melted.
  2. Add celery, onion, and carrot and cook over medium heat, stirring occasionally until vegetables are tender.
  3. Add flour and stir quickly to combine.
  4. Gradually stir in broth; bring to a boil.
  5. Add peas and cook for 3 minutes.
  6. Reduce heat, add the milk and cheese, and stir constantly until cheese is melted.  (Important tip:  Be sure to turn heat down a few minutes before you add the milk.)  If the soup is too hot, the milk will curdle.
  7. Add remaining ingredients and cook, stirring occasionally, until thoroughly heated.

Note:  When you reheat the leftovers, you may have to add a bit of milk or broth to get the consistency you want.  The rice absorbs a lot of the broth.

Enjoy!

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This entry was posted on March 20, 2014 by in Dinner and tagged .

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