CHEESE CHICKEN SOUP
Steps:
- In a Dutch oven, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 8-10 minutes. Stir in cheese just until melted (do not boil). If desired, top with minced fresh chives.
Nutrition Facts : Calories 429 calories, Fat 22g fat (11g saturated fat), Cholesterol 116mg cholesterol, Sodium 1464mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 33g protein.
CHEESE AND BROCCOLI CHICKEN SOUP
Talk about comfort food!
Provided by Becky
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 1h10m
Yield 10
Number Of Ingredients 10
Steps:
- In a 5-quart pot, melt butter over medium heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
- In same pot, combine water, bouillon cubes, chicken, broccoli, salt and pepper. Bring to boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
- Stir in the flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat, and stir in cream. Mix in cheese 1 cup at a time, and stir until melted.
Nutrition Facts : Calories 434.1 calories, Carbohydrate 15.3 g, Cholesterol 128.7 mg, Fat 26.6 g, Fiber 2 g, Protein 33.4 g, SaturatedFat 16.2 g, Sodium 1059.1 mg, Sugar 1.3 g
CREAM CHEESE CHICKEN SOUP
After tasting a similar soup in a restaurant, I went home and cooked up my own version. It's so soothing on a winter evening served with crusty French bread. For a change of pace, try substituting ham or turkey for the chicken. -Kathleen Rappleye, Mesa, Arizona
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in butter. Add the broth, carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the chicken, parsley, salt and pepper; heat through., Combine flour and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cream cheese; cook and stir until melted.
Nutrition Facts : Calories 272 calories, Fat 15g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 504mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
POBLANO CHICKEN CHEESE SOUP
Low-carb yet filling poblano cream soup with chicken. Make it spicy to your liking. Serve in soup bowls garnished with cilantro, a squeeze of fresh lime juice, and/or shredded cheese.
Provided by BracksFour
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Roast poblano peppers over open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
- Peel the cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
- Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and saute for 2 to 3 minutes. Add chicken and saute for 2 minutes more.
- Pour cheese mixture into a stockpot over low heat. Add the chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 6.1 g, Cholesterol 108 mg, Fat 25.5 g, Fiber 1.9 g, Protein 25.3 g, SaturatedFat 14.4 g, Sodium 658.2 mg, Sugar 2.3 g
CHICKEN CHEESE SOUP
-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion and garlic in oil and butter until tender. Stir in the flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the tomatoes, corn and chilies; bring to a boil. Add chicken. Reduce heat; simmer, uncovered, for 15 minutes. Add the milk, cheese and cumin. Cook and stir until cheese is melted (do not boil).
Nutrition Facts : Calories 390 calories, Fat 21g fat (11g saturated fat), Cholesterol 89mg cholesterol, Sodium 1037mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 3g fiber), Protein 27g protein.
CHICKEN CHEESE SOUP
Make and share this Chicken Cheese Soup recipe from Food.com.
Provided by Sydney Mike
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, cook carrots & green onion in hot butter for 10 minutes or until tender but not browned.
- Stir in flour, then slowly add milk, chicken broth, Worcestershire sauce & black pepper, cooking & stirring until thickened & bubbly, about 5 minutes.
- Stir in chicken & cheese, cooking & stirring over low heat until cheese melts.
- Best served hot.
CHICKEN CHEESE SOUP
Make and share this Chicken Cheese Soup recipe from Food.com.
Provided by pansregnig
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Boil chicken breast in water for 20 minutes, or until tender. Remove chicken, cut into pieces, and reserve 1 cup of the broth.
- Add vegetables to broth and simmer, covered, for 10 minutes or until tender. Gradually stir in soup, milk, chicken, and cheese.
Nutrition Facts : Calories 186.1, Fat 11.2, SaturatedFat 4.6, Cholesterol 47.6, Sodium 459.3, Carbohydrate 6.3, Fiber 0.4, Sugar 1.1, Protein 14.5
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