Creamy Chicken Cheese Carrot Soup
Yield: 4 servings
Cook Time: 15 minutes
Tips: If soup thickens after being refrigerated, stir in a little milk when reheating to thin.
Aside from being one of the quickest and easiest soups you will probably ever make, Creamy Chicken Cheese Carrot Soup is just as tasty as it looks! This comfort soup features sauteed sliced green onions and shredded carrots combined with tender chunks of chicken breast, shredded cheddar cheese, chicken broth
and milk along with a few seasonings. The sliced green onions and shredded carrots are sauteed in butter, then combined with a little flour to create a roux, and the remaining ingredients are stirred in and heated until thickened and bubbly. It's as easy as that!
What makes this soup recipe so easy is the fact that it calls for canned cooked chicken breast, which not only saves cooking time, it makes clean-up a cinch! If you'd rather cook your own chicken, one boneless chicken breast should be enough - simply cook it however you prefer, then cube or shred it into bite-size pieces. You can also use cooked chicken from the deli section of your grocer if you prefer. This soup can also be made vegetarian style simply by omitting the chicken and using vegetable broth instead of chicken broth. Creamy Chicken Cheese Carrot Soup is a great quick last-minute soup that will impress all ages!
What makes this soup recipe so easy is the fact that it calls for canned cooked chicken breast, which not only saves cooking time, it makes clean-up a cinch! If you'd rather cook your own chicken, one boneless chicken breast should be enough - simply cook it however you prefer, then cube or shred it into bite-size pieces. You can also use cooked chicken from the deli section of your grocer if you prefer. This soup can also be made vegetarian style simply by omitting the chicken and using vegetable broth instead of chicken broth. Creamy Chicken Cheese Carrot Soup is a great quick last-minute soup that will impress all ages!
Recipe▼
Ingredients
- 1 cup carrots, shredded
- 1/4 cup green onions, thinly sliced
- 3 tablespoons butter
- 1/4 cup flour
- 2 cups milk
- 1 10 3/4-oz. can chicken broth
- 1 12.5-oz. can chicken breast meat (or other cooked chicken)
- 1 cup cheddar cheese, shredded
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon black pepper
- salt to taste
Directions
Place butter in a medium saucepan and heat until melted. Add carrots and green onions and cook on low heat until tender (about 10 minutes). Stir in flour until well blended, then add milk, chicken broth, Worcestershire sauce, black pepper and salt to taste. Continue to cook and stir over medium-high heat until bubbly and thickened. Drain water from canned chicken and add to saucepan along with cheese. Reduce heat to low and cook, stirring constantly, until cheese melts. Serve.
