Ingredients
-
2 tablespoons butter
-
2 tablespoons olive oil
-
6 cups chicken stock (I suggest Crock Pot Chicken Stock)
-
1 lb cooked chicken, cubed
-
1 pinch thyme
-
1 teaspoon salt (to taste)
-
fresh ground black pepper
-
8 ounces cream cheese or 8 ounces neufchatel cheese, cut in chunks
-
1 cup milk
-
3 tablespoons cornstarch
-
1/2 lb sharp cheddar cheese, grated
-
parsley
-
4 large vidalia onions, quartered and sliced
Instructions
- Saute onions gently in butter and olive oil until soft and golden. Keep heat low to avoid excessive browning.
- Add chicken stock, meat, thyme, salt, and pepper. Bring to boil then turn down to simmer.
- Add cream cheese and allow it to melt inches.
- Whisk cornstarch into the cold milk then add to soup. Heat to a simmer again, stirring regularly to prevent lumps. Taste and correct seasonings if necessary.
- Stir in sharp cheddar until melted.
- Serve, garnished with parsely if desired.
- Alternately, use ham and ham broth instead of chicken and chicken stock.