Cheddar Chicken Soup
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Orange-colored with a cheese and chicken flavor. Nice consistency.
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Grated potato
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1/2 cup
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125 mL
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Grated carrot
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3/4 cup
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175 mL
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Finely diced celery
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1/4 cup
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60 mL
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Finely diced onion
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1/4 cup
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60 mL
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Chicken bouillon powder
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1 tbsp.
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15 mL
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Water
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2 1/2 cups
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625 mL
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Diced cooked chicken
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2 cups
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500 mL
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Steak sauce
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1 tsp.
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5 mL
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Milk
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1 cup
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250 mL
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Milk
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1/2 cup
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125 mL
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All-purpose flour
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1/4 cup
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60 mL
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Salt
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1/2 tsp.
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2 mL
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Pepper
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1/8 tsp.
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0.5 mL
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Grated sharp Cheddar cheese
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2 cups
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500 mL
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Sour cream, for garnish
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Chopped fresh chives, for garnish
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Put first 6 ingredients into large saucepan. Stir. Bring to a boil. Reduce heat. Simmer, uncovered, for about 5 minutes until vegetables are tender.
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Add chicken, steak sauce and first amount of milk. Bring to a boil. Reduce heat to medium.
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Stir second amount of milk into flour, salt and pepper in small bowl until smooth. Gradually stir into vegetable mixture until boiling and slightly thickened.
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Add cheese. Heat and stir on medium-low until melted. Do not boil.
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Place dab of sour cream on individual servings. Sprinkle with chives. Makes 6 1/2 cups (1.6 L).
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1 cup (250 mL):
281 Calories; 14.1 g Total Fat; 762 mg Sodium; 26 g Protein; 12 g Carbohydrate; 1 g Dietary Fiber
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Reprinted with permission from The Cheese Book ©
Company's Coming Publishing Limited.
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