A childhood favorite of mine, this hearty, comforting goodness, loaded with carrots, celery, noodles and potatoes in a cheesy broth base is absolute heaven!
The fruit trees have already blossomed and a few pretty plants have bloomed, so what does that mean? We’re going to have a frost! Without fail every time the trees start to feel warmer temps around here and get tricked into flowering, it snows!
And I was right in my prediction that old man weather here didn’t get the memo that spring is just around the corner, because as I sit here typing and looking out my window I see snow flurrying outside.
Although it is a little disheartening to be sporting the flip flops one day and boots the next, I’m not going to let it get me down because it means it’s still soup season!
I can’t believe I haven’t shared this recipe yet because it was one that I begged my mom to make often, growing up. My family now also loves it…no surprise there.
This is a go-to cold evening meal that will warm you right through! It gives me the fuzzies just thinking about how yummy and satisfying this is when it’s chilly outside.
{PRINT STOP CHEESE SOUP}
Serves 5-6
3 carrots, peeled and sliced
3 potatoes, peeled and diced
1/2 yellow onion, diced small
2 sticks celery, diced
6 c. water
6 chicken bouillon granules or 6 tsp. granulated chicken bouillon
4 oz. cheese whiz
1 c. egg noodles, cooked and drained
1/4 c. butter
1/4 c. + 1 Tbsp. flour
Salt and pepper to taste
Bring water and bouillon to a boil in a soup pot. Add carrots, potatoes, onion and celery and boil until veggies are tender. In a small skillet over the stove top, melt butter. Add flour and stir until smooth. Add roux (butter and flour mixture) and cheese whiz to soup pot and stir with a wooden spoon until incorporated and there are no lumps. Add salt and pepper to taste. Gently stir in cooked egg noodles and serve immediately.
This is a great way to get your daily vegetables in! I hope you enjoy this soup as much as we do!
This soup would be excellent served with one of these breads!
Chelsea
www.lifewithmylittles.com
I did add about 1 1/2 cup frozen mixed veggies along with some shredded rotisserie chicken (left-over from previous meal).
This recipe is a keeper for sure.
Thank You