Chicken, Apple Cheddar Soup


Chicken, Apple Cheddar Soup


For the soup:

  • 1 tablespoon oil
  • 1 medium onion, diced
  • 3 cloves garlic, chopped
  • 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)
  • 2 cups chicken broth or vegetable broth
  • 2 cups apple cider
  • 4 large apples, peeled, cored and diced
  • 1 teaspoon vanilla extract
  • 3 tablespoons maple syrup (or brown sugar)
  • 1 1/2 cup aged/sharp cheddar cheese, shredded
  • 10 ounces brie, sliced
  • salt and pepper to taste

For the granola:

  • 6 tablespoons unsalted butter
  • 1/4 cup wheat flour
  • 1/4 cup maple sugar
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup old fashioned rolled oats
  • 1 cup walnuts, coarsely chopped


1. Heat the oil in a pan over medium-high heat, add the onions and cook until tender, about 3-5 minutes.

2. Add the garlic and thyme and cook until fragrant, about a minute.

3. Add the broth, cider and apples, bring to a boil, reduce the heat and simmer until the apples are tender, about 20 minutes.

4. Add the vanilla, maple syrup, cheddar and brie and cook until the cheese has melted, about 5 minutes.

5. Emulsify or Puree the soup in a blender and optionally strain any bits of brie rind that may remain before seasoning with salt and pepper before enjoying!

For the granola:

1. Pulse the butter, flour, sugar, salt and cinnamon in a food processor until grainy.

2. Mix in the rolled oats and nuts with your hands until they clump up before spreading in a single layer on a baking sheet.

Bake in a preheated 375F/190C oven until lightly golden brown, about 10-20 minutes, mixing every 5-10 minutes, mixing every 5 minutes.

Recipe adapted from


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