Chicken Cheese Soup

When the weather starts to turn cool, you can bet this soup will appear on the Savoie’s table.  The recipe was given to my mother, Dolores, by her sister-in-law, Ella Mae Silchenstedt from Rock Port, Texas.  All of my sisters make this soup.  I think each one adds a little something different.  Kathy likes to add peas.  I like fresh mushrooms.

Orgininally by Aunt Ella Mae

1              frying chicken
1              stick  butter
1              onion
1              cup  celery
1/2         cup  bell pepper
1              cup carrots, grated
4             cups chicken broth
1/3        cup  flour
3             cups  milk
1             pound  Velvetta cheese — cubed

Season chicken with Tony’s seasoning and brown in a little oil.  Remove chicken and pour off grease.  Return chicken to the pot and add enough water to just cover it. Simmer about an hour or until chicken is completely cooked.  Debone and reserve broth.  Saute onions, celery, and bell pepper (Holy Trinity in Cajun Country).  Add reserved chicken broth that has had the fat removed and the grated carrots.  Simmer 10 minutes.  Whisk together milk and flour.  Add to seasonings along with chicken.  Drop in cubed cheese and melt . Do not boil. Serve hot