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Thursday, October 09, 2008

English Pub Chicken and Cheddar Soup

1 tablespoon butter
1 medium onion - chopped
1 small red bell pepper - chopped
1 small celery rib - chopped
2 cans cheddar cheese soup - (10 3/4 ounce each)
1 1/2 cups milk
1 1/2 cups beer or ale
1 cup shredded cheddar cheese - (about 4 ounces)
2 cups diced cooked chicken - (about 1/2 pound)
2 teaspoons worcestershire sauce

In a large saucepan, melt butter over medium heat. Add onion, bell pepper and celery and cook, stirring occasionally, until softened, about 5 minutes. Add soup, milk and beer. Bring to a boil, stirring, over medium-high heat. Reduce heat to medium-low and simmer, uncovered, 8 to 10 minutes to reduce slightly. Remove pan from heat and add cheese, stirring until melted. Stir in chicken and worcestershire sauce. Heat gently until warm, about 2 minutes. This recipe yields 4 servings.

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