German Beer Cheese Soup
Beer cheese soup is probably one of my favorite kinds of soup because when else do you have an excuse to literally eat a bowl full of cheese as a meal?
Ingredients
- 12 oz German beer
- 1 chicken breast cooked & shredded
- 2 cups American cheese Velveeta recommended
- ½ cup cheddar cheese shredded
- ½ cup onion chopped
- ¼ cup flour
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup chicken broth
- ½ cup milk
- 1 tablespoon Hungarian paprika
- 1 tablespoon thyme
- 1 teaspoon sea salt
- chives for topping
- pretzels for serving
Instructions
- Boil the chicken breast in water until cooked through - about 20 minutes. Use a hand mixer to finely shred. Set aside.
- In a large soup pot over medium high heat, add a tablespoon of olive oil and heat until shimmering. Toss in the chopped onions and saute until browned.
- Add the butter to the pot. When it's melted, sprinkle the flour over the onions and stir until the onions are covered. Cook until golden brown, then pour in the chicken broth and beer. Bring to a rolling simmer, stir until flour has dissolved.
- Add the American cheese to the pot. Reduce the heat to medium and stir until the cheese has completely melted into the broth. Season with the paprika, thyme and salt. Whisk in the milk until smooth. Stir in the shredded cheese until melted. Garnish with a sprinkle of paprika and fresh chives. Serve alongside hard or soft pretzels and a nice glass of beer. Enjoy!
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