Cheesy Chicken Potato Soup Recipe

                                                                                                                                                                               

 1-1 ½ lbs raw chicken breast 

 10-12 small red roasting potatoes (chopped) 

 1 large yellow onion 2 small ones (chopped) 

 3 stalks celery 

 Fresh Thyme 

 1 can cheddar cheese soup 

 1 32 oz box chicken stock 

o Measure out ½ cup for de-glazing 

 1/3 Cup dry white wine 

 3 Cloves Garlic (minced) 

 1 tbsp olive oil 

 ¾ Cup sharp cheddar cheese (and extra for topping the soup, if desired) 

 Salt 

 Pepper 

 Chives (optional topping) 

 Sour Cream or plain Greek yogurt (optional topping)

Meat Prep

 Heat 1 tbsp oil in pan over medium-high heat. 

 Season both sides of raw chicken breast with salt & pepper. 

 Sear chicken in pan for 3 minutes, turn over and sear for 3 more minutes on other side. (The goal is to brown the meat on each side. The meat will not be cooked through. It will still be pink on the edges and inside, that's okay!) 

 Place chicken on plate to cool while you de-glaze the pan. Leave the heat on for the pan de-glazing. 

 Add white wine, ½ cup chicken stock and minced garlic to hot pan, scraping up any browned bits. Simmer for 3-5 minutes. 

 Remove de-glazing liquid from heat and allow it to cool while prepping veggies. 

 Chop chicken into bite sized pieces. 

Veggie & Herb Prep 

 Wash veggies and get ready to chop. 

 Remove skin from potatoes. (Simply slice the skin off the edges of the potato, creating a square shape. You don't need to peel the potatoes. Leave some of the skin on. It's quicker and saves some healthy vitamins and great texture for the soup.)  

 Peel & Chop onion(s) 

 Remove tough strips from celery by breaking in half and peeling off stringy pieces. (You don't need to remove all the strings, just the thick ones that come off with the break. This makes the celery more tender, which means kids don't realize it's hiding in the soup!). 

 Chop Celery 

 Pull Thyme leaves off stalks.

Liquid Prep

 In a medium bowl whisk together cheddar cheese soup and remaining chicken stock. (This just blends the liquids together for a smooth consistency. )

Final Step

 Add chicken, veggies & thyme to Crockpot 

 Pour de-glazing sauce & soup mixture over meat & veggies 

 Add ¾ cup shredded cheddar cheese 

 Mix Well 

Cook in Crockpot on low for 8 hours 

 Ladle into bowls 

 Top with shredded cheddar cheese, a dollop of sour cream/plain Greek yogurt and chopped chives (if desired)