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Family and Farming

From Glendia's Kitchen - Hearty Chicken Cheese Soup

Published on Monday, February 9, 2015

As we all very well know, work on the farm doesn’t stop in the winter time. From milking, feeding and taking care of animals, to hauling grain or repairing equipment, there is plenty of work to do both inside and outside…even in those frigid temperatures.

By the time you finally return to the house, I bet you’re ready for a nice hot meal to help you warm up. And nothing beats that cold winter chill better than a steaming hot bowl of soup.

It’s been a while since I’ve written about one of Glendia Beck’s recipes, so I asked her if she had any “winter favorite” recipes to share. And sure enough, she had just the thing - Hearty Chicken Cheese Soup! Glendia said this is one of the Beck family’s favorite comfort foods on a cold winter day.

I love making soups, but I typically stick to the basic ones…chili, potato, chicken tortilla, vegetable, etc. I had never made this type of soup before so I was excited to add a new recipe to my collection!

This soup was very easy and didn’t take long to make, making it a good weeknight dinner option. And if you’re on top of things when it comes to advanced food prepping (I try to be when I can), you’ll be able to whip this soup up in no time!

I’m all for saving yourself time in the kitchen. So as I go through this recipe, I’ve added in a couple food prepping tips to help speed it up.

Hearty Chicken Cheese Soup
Serves 4-6

Here’s the ingredients you’ll need to get started:
2 c. Diced potatoes
1 c. Chopped onions
1 c. Sliced carrots
1 c. Chopped celery
1 c. Water
1 c. Chicken broth
1 c. Cooked chicken cut in small pieces
2 c. Milk
2/3 c. Flour
1/4 c. Butter (melted)
1 tsp. dry mustard
2 T. Chicken flavoring (bouillon)
3 c. Shredded cheddar cheese
1/2 c white wine – Oh and if you don’t already have this on hand, be sure to pick it up before Sunday! (I made this mistake, but luckily my neighbor had some for me to borrow.)

Once you have all your ingredients, you’re ready to get started on the soup.

1a. Start by chopping your vegetables.

*FOOD PREP TIP: Pre-chop and freeze your vegetables for future use. Ingredients like celery, onions and carrots are commonly used as the base in many soup recipes. And I find that I never use the whole bag of celery or carrots at one time. So I found an easy way to freeze them!

I’m going to use celery for this example. Once you have the celery chopped, take the left over amounts you want to save and grab your muffin tin. Spray it with non-stick cooking spray then simply portion your chopped celery into each muffin cup. Stick it in the freezer until the cups are frozen and then you can pop them out and store the frozen cups in a freezer bag. I measured it and each muffin tin in my pan holds roughly a ½ cup. So the next time you are making soup that calls for celery, you can just pop out however much you need and drop it in the pot!

                   This is the 1/2 cup serving I popped out of the freezer and added to the soup.

1b. In a stock pot, add all vegetables, water and chicken broth. Cook until vegetables are almost tender.

2. If you’re starting with raw chicken, start cooking that now. Any cooking method you prefer is fine. I cooked mine in the skillet with a little bit of olive oil, seasoned with salt and pepper.


*FOOD PREP TIP: Since it’s just my husband and I, we don’t go through food as quickly as a larger family might. So I buy meat and freeze it for later use. When I know I am going to use chicken or something a couple times in meals that week, I’ll thaw out several chicken breasts and make them all at once in advance. This saves me the time of having to wait for them to thaw out. If I know I will need chopped chicken, or shredded, I complete that step after I cook them too.

3. In blender, combine milk, butter, flour, chicken flavoring, and dry mustard... blend well. This is just a plain tip for this part…for the chicken bouillon, buy the powder version, not the cubes. The cubes will work if you have them on hand already, but the powdered kind is easier to measure out exactly the amount Glendia calls for her in her recipe. I ended up just guessing and used about 3 chicken bouillon cubes.

4. Stir into vegetables and add chopped chicken. Stir well. Heat up to medium high, stirring often to prevent sticking, and add cheese and wine. Continue stirring until cheese is melted. Simmer.


5. Serve and enjoy! Glendia serves this soup with french bread rolls. I served it with Bisquick biscuits since I already had it on hand and they bake in less than 10 minutes so they were easy to throw together as the soup finished simmering. You can also top this soup with pieces of crumbled bacon or fresh thyme.



                       For a printable version of the full recipe, click here.

The finished product of this soup was absolutely delicious! My husband even said, “you out-did yourself on this one, Chels.” He thought I just made it up, but I had to give Glendia all the credit on this one. I’ll definitely be adding this to my list of “go-to” soups.

My husband also said it would be really good as a filling for chicken pot pie. I agree! I don’t think we would have leftovers since this soup is so good by itself, but I may have to save some on purpose to give that a try!

The forecast shows that the temperatures this week aren’t going to get any warmer. I recommend adding this soup to your meal plan for this week, I promise you won’t be disappointed. Most importantly, stay warm out there!



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Chelsea O'Brien
Chelsea O'Brien>

Chelsea O'Brien

Beck's Hybrids marketing associate, social media specialist, southern Indiana native and advocate of agriculture.

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2 comments on article "Family and Farming"

Melanie Parmer

2/10/2015 12:24 PM

I know I'm a spelling geek, but the word is "hearty" not "hardy."

Chelsea O'Brien

2/10/2015 1:05 PM

No, thank you so much for pointing it out Melanie! As a writer, I'm embarrassed I didn't catch it myself. So I appreciate you letting me know! Unfortunately I can't go back and edit the Facebook post and picture, but I will definitely get it fixed on here and the recipe card. Thanks again! :)

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