Almost as good as Panera, this will warm you up on a cold day. I like it with a toasted bagel and cream cheese.
3 T. Butter
1 small onion, diced
1 can cream of chicken soup
1 can cheddar cheese soup
2 cups 2% milk
1 chicken breast, cubed
1 carrot, diced
2-4 cups broccoli florets
2-4 cups cauliflower florets
In a large sauce pan or small soup pot, melt butter and saute diced onion on medium/low heat until it’s soft.
Add both cans of soup and 2 cups of milk. Increase heat to medium and stir until liquid is smooth.
Add cubed chicken breast, diced carrot, broccoli and cauliflower. Stir well.
Cover and cook on low/medium heat for about 15-20 minutes or until the vegetables are soft.
Remove lid and continue to cook until soup is as thick as you want it.
Stir a tablespoon of corn starch into one cup of milk. Increase heat until soup comes to a slow boil. Stir corn starch/milk slurry slowly into soup. Return soup to slow boil, reduce heat to low/medium, continue to cook until desired thickness.
Stir two tablespoons all purpose flour into one cup of milk and follow instructions for corn starch.
NOTE: Flour cooks cloudy and corn starch cooks clear. They both taste pretty much the same. It’s all a matter of personal preference.
I grew up in a family that loved to eat and for whom the dinner table was the heart of the house.