Cheddar cheese soup is a classic and simple soup. It's thick and creamy and can easily stand alone, but adding the texture and taste of baked chicken can really take it to the next level. The key to the perfect soup is to know the correct time to add the cheese. Adding it too early can cause inconsistencies in the texture and flavor of the soup. Next time you have some leftover baked chicken or are simply craving a cheesy and hearty soup, you can yield favorable results by using the correct method.
Instructions
1. Melt 1/2 stick unsalted butter in the bottom of a soup pan over low to medium heat. Add 1/4 cup of flour and stir to combine. This will create a thickening agent for the soup's base.
2. Pour in 3 cups of chicken broth and 2 cups of milk and stir well. Adjust the heat to medium and keep stirring until it becomes thick and begins to bubble.
3. Add black pepper to taste. Pour in 1/2 cup dry white wine and 1/2 teaspoon Worcestershire sauce and stir well.
4. Keep the heat on medium while you shred your baked chicken. You can use any amount that you want, but for a chicken filled hearty soup use the meat from a whole baked chicken. Scratch at the chicken flesh with two forks, shredding it and then set the shredded meat aside.
5. Add 2 1/2 cups of shredded cheddar cheese to the soup once it begins to boil. Stir constantly until all the cheese is melted.
6. Remove the soup from the heat and stir in the shredded chicken. Serve immediately.
Tags: baked chicken, hearty soup, heat medium, stir well
