Cheddar-Chicken Soup
A comforting cheddar chicken soup with tender vegetables, pasta, and a savory broth, perfect for a cozy meal that combines creamy cheese and hearty chicken flavors.
Ingredients
- 2 Tbsp. margarine ⓘ
- 1/2 c. chopped onion ⓘ
- 1/2 c. chopped celery ⓘ
- 1/2 c. chopped carrot ⓘ
- 2 tsp. all purpose flour
- 1 c. water ⓘ
- 1 pkg. instant chicken broth and seasoning mix ⓘ
- 1/2 c. frozen asparagus cuts and tips ⓘ
- 1/2 c. skim milk ⓘ
- 2 oz. Cheddar cheese, shredded ⓘ
- 4 oz. cooked chicken, diced ⓘ
- 1 c. cooked small macaroni ⓘ
- 1 tsp. Worcestershire sauce ⓘ
- dashes of salt and white pepper ⓘ
Instructions
- In a 1 1/2 to 2-quart saucepan, heat margarine over medium heat until bubbly and hot; add chopped onion, celery, and carrot, and sauté until vegetables are tender.
- Sprinkle the vegetables with flour and stir quickly to combine; gradually stir in water.
- Add the instant chicken broth and seasoning mix, stirring constantly, and bring to a boil.
- Add frozen asparagus cuts and tips, and cook, stirring, for about 3 minutes.
- Stir in skim milk and shredded Cheddar cheese, and continue cooking until the cheese melts.
- Reduce heat to low, add diced cooked chicken and cooked macaroni, and cook until thoroughly heated.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of skim milk. If you don't have frozen asparagus, fresh asparagus or green beans can be substituted. For added flavor, sauté garlic or add a splash of lemon juice. If you prefer a thicker soup, increase the flour slightly or add more Cheddar cheese, similar to the richness found in Creamy Giblet Gravy.
Serving Suggestions
Serve the Cheddar-Chicken Soup with crusty bread or a green salad for a complete meal. It also pairs beautifully with Chicken Wings Extraordinaire for a hearty gathering. For a touch of freshness, consider garnishing with chopped parsley or croutons on top before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat on the stovetop, stirring frequently to prevent the cheese from separating. You may need to add a splash of water or milk if the soup thickens too much during storage.
Nutrition & Diet Analysis (per serving)
Each serving of Cheddar-Chicken Soup contains roughly 730 calories, with 19g protein, 72g carbohydrates, and 42g fat. It is an excellent source of vitamin A (123% of the Daily Value), protein (38% of the Daily Value), and dietary fiber (33% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1616mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken can save time and add extra flavor. Just make sure to shred or dice the chicken and add it during the last few minutes of cooking to heat through without overcooking.
Is it possible to make this soup gluten-free?
Yes, you can easily make this soup gluten-free by using a gluten-free all-purpose flour substitute. Additionally, ensure that the instant chicken broth and seasoning mix you choose is gluten-free, as some brands may contain gluten.
What can I add to make the soup spicier?
To add some heat to your Cheddar-Chicken Soup, consider incorporating a pinch of cayenne pepper or some diced jalapeños. You can also serve it with hot sauce on the side, giving everyone the option to adjust the spice level to their preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).