Cheese Chicken Soup

Name: Cheese Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings (22/3 quarts)
Ingredients: 4 cups shredded cooked chicken breast; 3-1/2 cups water; 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted; 1 package (16 ounces) frozen mixed vegetables, thawed; 1 can (14-1/2 ounces) diced potatoes, drained; 1 lb. Velveeta, cubed; Minced chives, optional

Total Time Prep/Total Time: 30 min.

Yield 8 servings (22/3 quarts)

Test Kitchen Approved

Kids won’t think twice about eating their vegetables after tasting this cheesy soup. —LaVonne Lundgren, Sioux City, Iowa

Ingredients

4 cups shredded cooked chicken breast
3-1/2 cups water
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 package (16 ounces) frozen mixed vegetables, thawed
1 can (14-1/2 ounces) diced potatoes, drained
1 lb. Velveeta, cubed
Minced chives, optional

Directions

In a Dutch oven, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 8-10 minutes. Stir in cheese just until melted (do not boil). If desired, top with minced fresh chives.

Nutrition Facts

1-1/3 cups: 429 calories, 22g fat (11g saturated fat), 116mg cholesterol, 1464mg sodium, 23g carbohydrate (6g sugars, 4g fiber), 33g protein.

Kids won’t think twice about eating their vegetables after tasting this cheesy soup. —LaVonne Lundgren, Sioux City, Iowa

Recipe Creator