Heat oil in large saucepan over high heat add garlic, celery and chicken thighs. Brown chicken and cook until celery starts to go clear.
Reduce heat to medium and add remaining ingredients, stirring until cheese starts to melt and blend into stock.
Reduce and simmer for 45 minutes.
Recipe Hints and Tips:
Chicken and Cheese Soup is suitable for freezing for up to 3 months. Keep refrigerated for up to 3 days in an airtight container.
If you don't have pickled onion cheese you can add 2 brown onions when browning chicken and use 250 grams grated tasty or sharp cheddar cheese.
About Author
Lydia Williams
Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less
