Cheese Chicken Soup Recipes

CREAM CHEESE CHICKEN SOUP

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.

CHICKEN CHEESE SOUP

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.

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.

CHEESY CHICKEN SOUP

Steps:

• Lightly oil (use olive oil) the bottom of a large saucepan.
• Cook bacon over medium heat, in the pan, until crisp.
• Remove bacon from pan.
• Set aside.
• Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes.
• Add broth and potatoes; bring to boil.
• Cover, reduce heat, and simmer 20 minutes or until potatoes are tender.
• Add corn; stir well.
• Place flour in a bowl.
• Gradually add milk, stirring with a whisk until blended; add to soup.
• Cook over medium heat 15 minutes or until thick, stirring frequently.
• Stir in cheese, salt, pepper and cayenne.
• Crumble bacon and sprinkle over top.

CHEESE SOUP

Steps:

• Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.
• Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.
• Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CHEESY SOUTHWEST CHICKEN SOUP RECIPE

Steps:

• In a stock pot over medium heat, cook garlic, onion, and chicken breasts in olive oil until browned. Sprinkle with Fajita seasoning, and stir until combined.
• Add Mexicorn, black beans, tomatoes, chicken broth, cumin, chili powder, and salt and pepper. Bring to a boil. Reduce heat and simmer for 10 minutes.
• Remove from heat and stir in velveeta cheese until it is completely melted.
• Pour into bowls and serve. Top with cilantro, sour cream, avocado and tortilla strips.

CHEDDAR CHICKEN SOUP

Steps:

• Spray large saucepan with cooking spray. Add chicken; cook and stir on medium-high heat 5 minutes or until done. Stir in flour; cook and stir 1 min.
• Add broth, milk and vegetables; stir. Reduce heat to medium. Bring just to boil, stirring frequently. Remove from heat.
• Stir in cheese until completely melted.

CHEESE SOUP IV

Steps:

• In a large pot over high heat, combine the water, potatoes, bouillon, celery and onion. Bring to a boil and cook until soft. Reduce heat to low and use a masher to mash down the potato mixture in the pot to desired consistency.
• Add the soup and lightly whisk, until smooth. Add the cheese a little at a time, stirring often, until melted.

CHEESE AND BROCCOLI CHICKEN SOUP

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.

CHICKEN AND CHEESE-TORTELLINI SOUP

Steps:

• Cut chicken into 1-inch pieces. Heat chicken, carrot, onions, parsnip, broth and marjoram to boiling in 2-quart saucepan; reduce heat.
• Cover and simmer about 15 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are almost tender.
• Stir in tortellini. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until tortellini are tender. Sprinkle with cheese.

CHICKEN AND BROCCOLI CHEESE SOUP RECIPE

Steps:

• In a large saucepan, saute onion and garlic over medium high heat until tender (just a couple of minutes).
• Add butter and flour, lower heat to medium, and cook until roux is bubbly and starting to brown (it will start to smell amazing!).
• Pour roux into a large stock pot and add chicken broth, stirring the entire time you add the broth to prevent lumps.
• Add chicken, broccoli, salt, garlic powder, black pepper, cayenne pepper, and hot sauce to stock pot and cook for about 35-40 minutes (less if using frozen broccoli).
• Stir in cheese and milk until cheese is fully melted and serve.

SLOW-COOKER CHEESY CHICKEN AND BACON SOUP

Steps:

• Spray 5-quart slow cooker with cooking spray. In 10-inch skillet, cook bacon over medium heat until crispy. With slotted spoon, transfer bacon to paper towel-lined plate; cover and refrigerate.
• Meanwhile, in medium bowl, mix flour, Montreal chicken seasoning and salt. Add chicken, and toss to coat; set aside.
• Increase heat to medium-high. Add chicken to skillet, and cook 4 to 5 minutes or until browned on first side. Turn chicken, and cook 1 to 2 minutes longer or until beginning to brown. Meanwhile, mix broth, wild rice, green onion whites, celery and carrot in slow cooker. Refrigerate green onion greens.
• Add chicken and pan drippings to rice mixture in slow cooker. Cover and cook on Low heat setting 7 to 8 hours. Chop chicken, and return to cooker; stir in 3 cups of the cheese, replace cover and heat 10 to 15 minutes or until cheese is almost melted. Stir in whipping cream. Divide soup among 8 bowls. Top with remaining 1 cup cheese, reserved bacon and green onion greens.