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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A family favorite moderately healthy and delicious. I really don't measure you can add more or less of every ingredient to taste. I tend to over do the veggies and lighten the butter if I want healthy, overdo the cheese and use real half and half or sour cream if I want hearty and rich. You can also cook the chicken breasts in water with the veggies and omit the broth or use velveta in place of cheddar if you prefer a milder cheese. Ingredients:
1/4 cup butter |
1 cup carrot, sliced |
1 cup celery, sliced |
1 cup onion, chopped |
1/2 teaspoon garlic salt |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup flour |
16 ounces chicken stock |
8 ounces shredded cheddar cheese |
1 cup fat-free half-and-half |
1 cup 2% low-fat milk |
1/2 cup hot sauce |
2 chicken breasts, cooked and shredded |
4 ounces crumbled blue cheese |
Directions:
1. Melt butter over medium heat, add sliced carrots, sliced celery, chopped onion, garlic salt, salt and pepper.
2. Stir till onions and celery begin to become translucent.
3. Blend flour with enough broth to make liquid and add remaining broth to vegetables bring to a simmer and reduce to low heat.
4. Simmer till carrots are desired tenderness (I shred the chicken while waiting for this).
5. Add chicken stock and flour mixture to thicken.
6. Add cheese and stir till disolved.
7. Add non-fat half and half, milk and shredded chicken.
8. Garnish with crumbled blue cheese if desired.
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