Creamy Chicken, Vidalia, and Cheese Soup |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I had 20lbs of Vidalia onions and a flavor in my mind. Sweet onions, sharp cheddar, and the richness of homemade chicken stock. Mmmm. DH had seconds. The 15yo had 3rds. Use as a side dish or, with bread and salad, as a light meal in its own right. Ingredients:
4 large vidalia onions, quartered and sliced |
2 tablespoons butter |
2 tablespoons olive oil |
6 cups chicken stock (i suggest crock pot chicken stock) |
1 lb cooked chicken, cubed |
1 pinch thyme |
1 teaspoon salt (to taste) |
fresh ground black pepper |
8 ounces cream cheese or 8 ounces neufchatel cheese, cut in chunks |
1 cup milk |
3 tablespoons cornstarch |
1/2 lb sharp cheddar cheese, grated |
parsley (optional) |
Directions:
1. Saute onions gently in butter and olive oil until soft and golden. Keep heat low to avoid excessive browning.
2. Add chicken stock, meat, thyme, salt, and pepper. Bring to boil then turn down to simmer.
3. Add cream cheese and allow it to melt inches.
4. Whisk cornstarch into the cold milk then add to soup. Heat to a simmer again, stirring regularly to prevent lumps. Taste and correct seasonings if necessary.
5. Stir in sharp cheddar until melted.
6. Serve, garnished with parsely if desired.
7. Alternately, use ham and ham broth instead of chicken and chicken stock.
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