Friday, November 7, 2008

Cheddar Chicken Soup

1 lb. Chicken, diced
1 C. Onion, chopped
2 cloves Garlic, minced
4 1/2 C. Chicken Broth
1 3/4 C. Potatoes, diced
2 1/4 C. Corn, frozen
1/2 C. Flour
2 C. Milk
3/4 C. Cheddar Cheese (medium or sharp)
Salt and Pepper to Taste

Saute the chicken, onion, and garlic for 5 minutes. Add the broth and the potatoes then simmer for 20 minutes. Add the corn and continue to cook for 3 minutes.

Combine the flour and the milk then add that to the pot and simmer for 5 minutes. Add the cheese and season to taste.

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