Ingredients
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½ lb (230 g) cooked Chicken
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¾ cup (180 ml) Chopped Onion
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¾ cup (180 ml) Carrots
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¾ cup (180 ml) Diced Celery
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1 teaspoon (5 ml) Dried Basil
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1 teaspoon (5 ml) Dried Parsley
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3 cups (720 ml) Chicken broth
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4 cups (960 ml) Diced, Peeled Potatoes
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4 Tablespoons (60 ml) Butter
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¼ cup (60 ml) Flour
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8 to 16 Oz (230 to 460 g) American Cheese
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1½ cups (360 ml) Milk
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¾ teaspoon (3.7 ml) Salt
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¼ to ½ teaspoon (1.25 to 2.5 ml) Ground Black Pepper
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¼ cup (60 ml) Sour Cream
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Topping
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Bacon
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Small chunks of Ham
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Cheddar Cheese
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More Sour Cream
Directions
Steps
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1
Done
|
Cube cooked chicken and set aside. |
|
2
Done
|
Melt a little butter in a skillet and sauté onions, carrot, and celery until tender. Add basil and parsley towards the end of the cooking. |
|
3
Done
|
In a large soup pan, add the chicken broth, potatoes, and cubed chicken and bring to a boil. Reduce the heat to a simmer, cover and let cook until the potatoes are fork tender. |
|
4
Done
|
In a separate pan, melt the 4 Tablespoons/60 ml butter over medium heat, add the flour and cook for 3 or 4 minutes or until the roux starts to turn a pale blonde color. Add some of the hot liquid from the soup pot to the roux and then return the roux to the soup pot. |
|
5
Done
|
Bring soup to a boil to thicken, stirring to prevent lumps. Boil for two minutes and then reduce heat to a simmer. Add sautéed vegetables. Add cheese and milk. Add salt and pepper to taste. When cheese is incorporated into the soup, remove from the heat. |
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6
Done
|
Whisk in the sour cream. |
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7
Done
|
Serve with toppings. |
