Are you ready for an fabulously easy dinner that you can make in less than 10 minutes? Yea. Yea you are.
I don’t really have a cute anecdote about this dinner, except that this is a signature soup of Jason’s. I don’t know where the heck he thought of to put brie into soup, but it’s such a winner. Brie has a fantastic, mild flavor but it adds so much to a soup, that you don’t expect.
How to get the most flavor out of your ingredients? Sweating and browning the veggies. The slight caramelization adds flavor depth without really adding too much effort. Also, deglazing the bottom of the pan to get the fond from the veggies. Fond is your frond. That should be a T-shirt. I’m on it!
Look for more tips and tricks in the video of us being doofus’ and making Chicken and Brie Soup for dinner. Chicken Batch Meals at it’s finest. Fall cooking at it’s most delicious. Comfort food to bring in happiness. Winter meals to warm the hearth, and heart. Homemade soups are in a league of their own and this one is it’s captain.
Chicken and Brie Soup
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings5
minutes15
minutesIngredients
2 cooked chicken breasts
2 stalks of celery- soup diced
3 carrots – soup diced
1/2 a medium onion
4 cups chicken stock
1/2 (1/2 cup) wheel of brie cheese- large chunks
Salt and Pepper to taste
1 Tablespoon oil
Directions
- Dice veggies up in a soup dice. In a medium large pot, heat up oil. Add in veggies and cook until slightly browned and sweated.
- Add in the chicken stock. Heat up but careful not to boil. Add in brie cheese and melt.
- Add in chicken and stir to fully combine all the ingredients. Season to taste with salt and pepper
- Serve warm, garnishing with brie if desired.
Recipe Video
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Remember, a bowl of vegetables with someone you love is better than a steak with someone you hate. -Proverbs 15:17 -The Everyday Chef and Wife-
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