Thursday, October 16, 2008
1 c. carrots, shredded
1/4 c. green onion, sliced
3 T. butter
1/4 c. flour
2 c. milk
1 can (10.75 oz.) chicken broth
1 can (12.5 oz.) chicken, drained
1 c. (4 oz.) shredded cheddar cheese
1/2 t. Worcestershire sauce
1/4 t. pepper
In a medium saucepan, cook carrots and green onion in butter about 10 minutes or until tender but not browned. Stir in flour. Slowly add milk, chicken broth, Worcestershire sauce and pepper. Cook and stir until thickened and bubbly, about 10 minutes. Stir in chicken and cheese. Cook and stir over low heat until cheese melts.
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Tips: This soup is very tasty and don't let the Worcestershire sauce scare you away. It provides the perfect amount favor without being too strong. If you don't have canned chicken you can cook a boneless, skinless chicken breast in the microwave for 4-5 minutes. Once it is cooked it is usually very easy to shred and will be great in your soup. Consider making a double-batch and freezing half of it for another time. I also shared this recipe at Somewhat Simple's Strut Your Stuff Thursday, Momtrends' Friday Food & Life as MOM's Ultimate Recipe Swap.
I think I got this recipe off a can of chicken but I never wrote down where exactly it came from. (Oops!)