Oh. My. YUM.
This soup is SO stinkin’ yummy. And healthy. And super easy to make.
Cheesy Vegetable Soup
2 split chicken breasts (get them on sale when they are $0.97/lb)
4-6 whole carrots, peeled and sliced 1/4″ thick
1 head broccoli, rinsed and chopped into bite sized florets
1 head cauliflower, rinsed and chopped into bite sized florets
1/2 onion, chopped
1/4 cup butter
2 tablespoons whole wheat flour (all-purpose white flour will work)
1 cup milk
2 cups shredded cheddar cheese
First, stew your chicken breasts. Place them in a pot and cover with water. Bring to a boil and spoon off any foam (I’m afraid to know what that is) that collects on the top. Reduce heat, cover and simmer for 1 1/2 hours. In the meantime, prepare the onions, carrots, broccoli and cauliflower. When the chicken is done, remove it from the broth and set aside to cool. Add the carrots, broccoli and cauliflower to the broth and bring to a boil. Reduce heat and simmer for 30 minutes or until veggies are tender. While the veggies are cooking, saute the onions in the butter over medium heat in a large sauce pan. When the onions are tender, add the flour and stir constantly with a whisk for a couple of minutes. Then, gradually add in the milk, stirring constantly. Continue to stir until it thickens, and then stir in the cheese (there is lots of stirring at this point) a little at a time until it is all melted and creamy and yummy. Feel free to taste the cheesy goodness at this point, and then stir it into the broth and veggies. Shred the chicken by hand and add to the pot. Season with salt to taste; a teaspoon is a good place to start. Serve and enjoy! This soup is especially yummy leftover for the next 2 or 3 days.