Cheddar Chicken Soup

Submitted by Sandi G.

"This is a very good recipe to eat on a chilly night. I got this from a friend, but revised it to fit my families taste. One of my family favorites. Takes a little time to make, but well worth it."

 

• Ready In: 50mins
• Ingredients: 15
• Yields: 4 cups
• Serves: 2

ingredients

• 2 teaspoons olive oil
• 1⁄2 cup onion
• 1⁄2 cup celery
• 1⁄2 cup carrot
• 2 teaspoons flour
• 1 cup water
• 2 teaspoons chicken bouillon granules
• 1⁄2 cup frozen broccoli
• 1⁄2 cup cauliflower
• 1⁄2 cup milk
• 2 ounces Velveeta cheese
• 4 ounces chicken breasts, cooked and chunked
• 1 cup shell macaroni, cooked
• 1 teaspoon Worcestershire sauce
• 1 dash salt and pepper

directions

1. In a 2 quart saucepan, heat olive oil over low heat, add onion, celery and carrots. Cook until tender, but not soft.
2. Sprinkle vegetables w/flour and stir quickly to combine; gradually stir in water.
3. Add chicken granules and stir constantly, bringing to a boil.
4. Add broccoli and cauliflower and cook, stirring for about 3 minutes
5. Add milk and cheese. Continue stirring until cheese melts.
6. Reduce heat to low and add remaining ingredients and cook until thoroughtly heated.