About this recipe:A thick and incredibly rich chicken soup. Potatoes, celery, carrots, onion, chicken and cheese are simmered together in a chicken stock. This soup is perfect for cold winter nights. Serve with fresh crusty bread.
Serves: 4 - 6
1 litre chicken stock
225g diced potatoes
125g celery, diced
125g carrots, diced
160g onion, diced
5 tablespoons plain flour
1 tablespoon soy sauce
450g Kraft processed cheese slices, unwrapped and chopped
275g cooked chicken, chopped
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Method Prep:20min › Cook:25min › Ready in:45min
In a large stock pot combine chicken stock, potatoes, celery, carrots and onion. Cover and bring to a slow boil for 15 minutes or until the vegetables are tender.
In a medium saucepan melt butter over low heat, add flour and stir until smooth. Let simmer for 1 minute and then increase temperature to medium. Stir mixture constantly, while gradually adding milk. Continue to stir until thick and bubbly.
Add flour mixture to vegetables. Add soy sauce and then gently stir in cheese. Continue to stir until cheese is completely melted.