Nope, I didn’t fall off the face of the earth. I just got sorta buried under it. I actually have quite a few posts to read, but my trip back from St. Louis today sorta took it all out of me for the moment, which included my husband being sick enough that he decided to take the train back to Chicago (which he missed so he unilaterally decided to fly) because he was pretty sick and didn’t want to be in an enclosed space with us and get us sick… and went on with me driving the 300 miles from St. Louis by myself with two very overtired children.
Needless to say, I have pictures of this, but I’m too tired to post them tonight! I promise to be back to my usual blogginess, but tomorrow. Or Wednesday.
Cheesy Chicken Soup
1 lb shredded baby carrots
1 1/2 stalks celery, shredded
1 green onion, sliced thin
3 cloves garlic, chopped
3 T butter
1/4 c flour
2 c milk
2 c chicken stock (use the good stuff — no boullion cubes allowed!)
2 c chopped rotisserie chicken (or whatever kind of chicken you have on hand)
5 oz cheddar cheese, shredded
1 t Worchestershire sauce
pepper, to taste
In a medium saucepan, heat butter until melted, then add the carrots, celery, and green onion. Cook until softened, for about eight minutes, then add the garlic and stir for another minute. Stir in the flour and cook for three minutes.
Slowly add the chicken stock, stirring to ensure no lumps develop. Add the milk and Worchestershire sauce. Cook until thickened and bubbling lightly. Very slowly add the cheese, stirring and melting before each new addition. Remove from the heat about halfway through adding the cheese. Add the chicken and pepper.
Serve immediately. With biscuits, too.