Recipe: Chickent and Keilbasa Cheese Soup
Summary: Awesome with crusty bread
Ingredients
- 1 ½ cups onions, diced
- ½ cup butter
- ¾ cup flour
- 1 – 14.5 oz. can chicken stock
- 1 qt. milk
- 2 lbs. Velveeta (real stuff, not fat free), cubed
- 2 boneless chicken breasts, cubed
- 1 beef kielbasa, sliced
Instructions
- Sauté onions in butter over medium high heat until onions are translucent. About 5 minutes.
- Slowly add flour, stirring continuously. Trying for an almost paste like consistency.
- Slowly add chicken stock, stirring continuously.
- Slowly add milk, again stirring continuously.
- Once milk is added, heat until soup starts to thicken. Stir occasionally to make sure nothing is sticking to the bottom of the pan. (about 10 minutes)
- While soup is thickening, cook cubed chicken until no pink shows. Add sliced kielbasa and cook until it starts to brown.
- Slowly add cubed Velveeta to soup. Add a little, stir, add a little more, stir again.
- After Velveeta is added and has fully melted, add chicken and kielbasa.
- Stir everything well to combine
Preparation time: 15 minute(s)
Cooking time: 45 minute(s)
