I found this recipe several years ago on a can of Kirkland canned chicken, and it’s become one of my favorite soups. It’s surprisingly hearty, cheesy, and it’s a lot different than your average chicken soup recipe! Seriously guys, this stuff is GOOD. It’s perfect for a cold day, but definitely still delicious during the summer.
Cheesy Carrot and Chicken Soup – Serves 4
- 1 cup shredded carrot (I just use my box grater, but you can also buy shredded carrot in the salad aisle)
- 3 tbsp butter
- 1/4 cup minced onion
- 1/4 cup flour
- 2 cups milk
- 10 oz chicken broth (can use canned chicken broth, but I use better than bullion which is awesome and you have to buy way less often)
- 1/2 tsp worchestershire sauce
- dash of ground black pepper
- 1 cup shredded cheddar cheese
- 3/4 to 1 pound shredded chicken (or 1 large can of canned chicken)
In a medium saucepan, melt butter, then cook the onion and carrot together for around 10 minutes or until tender (the carrots will start looking limp and the onions will be translucent).
Stir in the flour, then slowly add milk, broth, worchestershire sauce, and pepper, cooking and stirring until the soup is thick and bubbly. (This will take around 5-10 minutes.)
Stir in chicken and cheese, then cook and stir over low heat until all the cheese is melted. Serve and enjoy!