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Hearty Chicken and Cheese Soup

Hearty Chicken and Cheese Soup

By Gabby Sonne

Total: 40 minutes
SoupChickenCheeseComfort Food

Ingredients

  • 1 pound chicken breast
  • 1 cup cheese (cheddar or mozzarella)
  • 2 cups milk
  • 1 large egg
  • 1 medium onion
  • 2 cloves garlic
  • 1 large carrot
  • 2 stalks celery
  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons fresh parsley

Instructions

1

Dice the chicken breast into bite-sized cubes. Set aside.

2

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until the onion becomes translucent, about 5 minutes.

3

Add chopped carrot and celery to the pot, and continue to sauté for another 5 minutes until the vegetables are slightly tender.

4

Pour in the chicken broth and bring to a gentle boil.

5

Add the diced chicken breast to the pot and cook for about 10 minutes or until the chicken is cooked through.

6

In a separate bowl, whisk together the milk and egg until smooth, then slowly add it to the pot, stirring constantly to avoid curdling.

7

Add the cheese to the soup, stirring occasionally, until it melts smoothly into the soup.

8

Season the soup with salt and pepper to taste. Reduce the heat to low and let it simmer for another 5 minutes to meld the flavors.

9

Garnish with freshly chopped parsley before serving.

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Hearty Chicken and Cheese Soup

By Gabby Sonne

SoupChickenCheeseComfort Food
Hearty Chicken and Cheese Soup - chicken breast, cheese (cheddar or mozzarella) recipe

This Soup Chicken Cheese Comfort Food recipe is ready in 40 minutes and features chicken breast, cheese (cheddar or mozzarella), milk and other delicious ingredients. Contains 350 calories total.

40 minutes

Ingredients

  • 1 pound chicken breast
  • 1 cup cheese (cheddar or mozzarella)
  • 2 cups milk
  • 1 large egg
  • 1 medium onion
  • 2 cloves garlic
  • 1 large carrot
  • 2 stalks celery
  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons fresh parsley

Instructions

1

Dice the chicken breast into bite-sized cubes. Set aside.

2

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until the onion becomes translucent, about 5 minutes.

3

Add chopped carrot and celery to the pot, and continue to sauté for another 5 minutes until the vegetables are slightly tender.

4

Pour in the chicken broth and bring to a gentle boil.

5

Add the diced chicken breast to the pot and cook for about 10 minutes or until the chicken is cooked through.

6

In a separate bowl, whisk together the milk and egg until smooth, then slowly add it to the pot, stirring constantly to avoid curdling.

7

Add the cheese to the soup, stirring occasionally, until it melts smoothly into the soup.

8

Season the soup with salt and pepper to taste. Reduce the heat to low and let it simmer for another 5 minutes to meld the flavors.

9

Garnish with freshly chopped parsley before serving.

Nutritional Information

Calories per Serving: 350

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🥘 More with chicken breast🥘 More with cheese (cheddar or mozzarella)🥘 More with milk

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