I’m embarrassed to admit this—especially when so many of my friends on the mainland are buried in snow. I am cold! This is one of our favorite cold-weather soups. My children like this soup so much that in the summer they ask me to make it and they eat it while they sweat.
Chicken Cheese Soup
3 large chicken breasts
Poach the chicken in a pot of water along with ½ an onion, 1 stalk of celery and 1 bay leaf. When done, cool and shred the chicken and reserve 2 c. of the broth.
2 stalks of celery, chopped
sliced mushrooms, as much as you like
about ¼ c. butter
2 cans, cream of chicken soup
2 c. reserved chicken broth
½ c. milk
1 lb. Velveeta cheese, cut into cubes
½ c. sharp cheddar cheese, shredded
After you’ve poached your chicken, melt the butter in a pot over medium heat and sauté the celery and the mushrooms.
Add the reserved chicken broth and cans of cream of chicken soup. Stir until combined.
Fold in the shredded chicken and add the milk. Add the Velveeta and the cheddar cheese. Stir until the cheese has melted.
Ladle into bowls and serve with salad and bread.
This soup is our family’s favorite. It’s very rich and filling comfort food, but so good!
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