Happy Monday Guys! We hope you had a fantastic Thanksgiving weekend! Here's a great cold weather recipe for ya! A good friend of mine made this delicious soup a few weeks ago and was kind enough to bring some over! Oh man did it hit the spot! I HAD to have the recipe! Packed with yummy and tender veggies, rotisserie white chicken and a delicious, creamy and savory base, this soup has it all! Thank you LaRee for introducing me to one of the best soups I've ever tasted!
1/2 lb. baby carrots, sliced 2-3 times for bite size
1 medium red onion, diced
2-3 celery stalks, sliced to bite size
3 tablespoons chicken bouillon
1/2 tablespoon dried basil
4 red potatoes, cut into bite sized cubes
1 cup frozen broccoli florets
1/2 cup frozen peas
2 cups milk
1/2 cup flour
1 cup shredded rotisserie chicken
8 oz Velveeta cheese, diced (I only used 4 oz)
Put carrots, onion and celery in a soup pot. Fill the pot with water until it is just covering the vegetables. Boil until the vegetables begin to get tender. About 15 minutes. Toss in the bouillon and basil as it boils. Add potatoes. Boil for another 10-15 minutes until potatoes begin to get tender. Add frozen broccoli florets and peas. In a separate bowl, whisk the milk and flour together until smooth. Pour and stir the milk mixture into the soup pot. Allow the soup to thicken, stirring constantly, over medium high heat. Once thickened, reduce heat to low. Add the cheese and chicken. Simmer and stir until cheese melts and potatoes are perfect!
image by Kara