Chicken and Cheese Soup, what really makes this soup is the best dam cheese I have ever tasted. Mersey Valley Pickled Onion Cheese is beautiful in this soup!
Chicken and Cheese Soup
Course: Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1000 gram Chicken thighs fillet-diced
4 cups Chicken stock
250 gram Mersey Valley Pickled Onion Cheese-crumbled
2 Garlic cloves-minced
0.5 cup Celery-diced
1 tbsp Olive oil
Directions
- Heat oil in large saucepan over high heat add garlic, celery and chicken thighs. Brown chicken and cook until celery starts to go clear.
- Reduce heat to medium and add remaining ingredients, stirring until cheese starts to melt and blend into stock.
- Reduce and simmer for 45 minutes.
- Recipe Hints and Tips:
- Chicken and Cheese Soup is suitable for freezing for up to 3 months. Keep refrigerated for up to 3 days in an airtight container.
- If you don’t have pickled onion cheese you can add 2 brown onions when browning chicken and use 250 grams grated tasty or sharp cheddar cheese.
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