Beer Cheese and Chicken Soup

Beer, cheese, and chicken all in a creamy, cheesy, spicy soup? YES PLEASE! A perfect meal for a chilly day/night! This soup has all the flavors. Enjoy subtle notes of beer, creamy taste from the sharp cheddar cheese, and a hint of excitement from the various spices. Plus, it’s protein-filled, making it super filling. Prefer your Beer Cheese Soup with nothing in it? Don’t sweat it! Just leave out the chicken! As I’ve mentioned in a few of my other posts, I prefer my soups with a little substance to them, something filling that I can actually chew. So I add chicken to help turn this soup into a fulfilling meal. I highly recommend serving with warm bread, perfect for dipping. It compliments this soup, making it even more of a perfectly warm, cozy meal. As always, I want to hear how your version turns out!

-Simply Enjoy

Print Recipe

Beer Cheese and Chicken Soup

Author: The Altered Chef Cuisine: Entrée Recipe Keys: B beer B beer cheese C cheese C chicken D dark beer S soup S spicy cheese

Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Rest Time 2 mins Total Time 37 mins

Servings: 6

Best Season: Suitable throughout the year

Description

Beer Cheese and Chicken Soup

Beer Cheese and Chicken Soup

Servings

• 3 tbsp Butter
• 2 tbsp All-Purpose Flour
• 2 cup Shredded Sharp Cheddar Cheese (Any type of shredded cheddar cheese will work but sharp cheddar is preferred.)
• 2 cup Half & Half (Milk or Heavy Cream will also work)
• 1 cup Beer (I used Guinness. Recommend using a non-IPA, darker beer)
• 1 cup Chicken Broth
• 1.5 cup Chicken (Pre-Cooked, shredded, or diced.)
• 0.25-1 tsp Cayenne Pepper
• 1.5 tsp Kosher Salt
• 2 tsp Garlic Powder
• 1 tsp Smoked Paprika
• 1 tsp Black Pepper
• 1 tsp Worchester Sauce
• Parsley (Optional Topping)

Instructions

1. First melt the butter in a stock pan on medium-low heat. Whisk in the flour in until it has thickened.

2. Add milk, whisk until it is smooth.

3. Add garlic powder, paprika, black pepper, cayenne pepper, and kosher salt. Stir.

4. Bring to a medium high heat and bring to a light boil. Whisk in chicken broth and beer.

5. Slowly whisk in the shredded cheese, do not add it all at once. Add Worchester Sauce. Continue to whisk.

6. Once creamy and smooth, stir in the cooked chicken. Reduce to medium-low heat and let simmer for 15 minutes. The soup should thicken a little. Whisk/stir here and there.

7. Optional - top with extra shredded cheese or parsley. Serve with warm bread.

8. Simply Enjoy!

Keywords: beer, cheese, chicken, soup, beer cheese, spicy cheese, dark beer, creamy soup