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Kids won't think twice about eating vegetables when they're served up in this creamy and cheesy soup! —LaVonne Lundgren, Sioux City, Iowa
This recipe is:
Quick
Nutritional Facts 1-1/2 cups equals 481 calories, 24 g fat (12 g saturated fat), 121 mg cholesterol, 1,650 mg sodium, 26 g carbohydrate, 4 g fiber, 39 g protein.
Originally published as Chicken Cheese Soup in Simple & Delicious September/October 2009, p17
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Reviewed on Jan. 19, 2012 by Gloria H
Sounded good, but did not make-too many calories, too much fat and too much sodium
Reviewed on Jan. 19, 2012 by Poochi
My difference is to boil until tender (in as little water as possible):1 onion ? chopped2 small grated carrots1 large stalk celery ? choppedAdd to vegetables:1½ cups broth from chicken3 cups milk½ cup cornstarch1 pound Velveeta CheeseSalt and pepper to tasteSimmer 30 to 45 minutes after cheese melts.Mine is much better than using canned soup and frozen vegetables.
My difference is to boil until tender (in as little water as possible):
1 onion ? chopped
2 small grated carrots
1 large stalk celery ? chopped
Add to vegetables:
1½ cups broth from chicken
3 cups milk
½ cup cornstarch
1 pound Velveeta Cheese
Salt and pepper to taste
Simmer 30 to 45 minutes after cheese melts.
Mine is much better than using canned soup and frozen vegetables.
Reviewed on Jan. 19, 2012 by Sandree
Even tho this recipe sounds good, the amount of sodium is way too much for me.. which happens when using canned items.. not sure if this soup comes in low sodium & just how much sodium it would be then..maybe I'll check that out..
Reviewed on Jan. 19, 2012 by ADoklovic
I have had this recipe for some time and make this soup often but usually use ham (or just leave the meat out) and often use frozen broccoli instead of the mixed veggies! Try it on a cold day! You'll be hooked too!
Reviewed on Jan. 04, 2011 by CaseyFink
Creamy and delicious! I swapped the water for chicken broth and doubled most of the ingredients for a fuller pot. It's good enough for company AND sharing!
Reviewed on Nov. 10, 2010 by kmb549
A very easy and fast recipe- I normally like to cook and not use prepackaged food but on chilly nights when I just want something simple I can throw this together. Next time I'm going to make this I'm going to use precooked chicken from the store to cut down the time even more!
Reviewed on Oct. 28, 2010 by gford
I made this for a carry-in at work and everyone loved it. I substituted broccoli for the mixed vegetables, but followed the recipe everywhere else. It was very easy to make and was delicious.
Reviewed on Oct. 20, 2010 by gourdgal
Sorry, I know this is meant to be fast and opening cans and packages is just that. What happened to the cooking part instead of the opening cans and dumping part?
Reviewed on Mar. 14, 2010 by lesliemccann
My kids beg for this. I lent this issue to my Dad who has lost it!!! Thank you for having an on-line resource!
Reviewed on Nov. 20, 2009 by cburston
Loved it! I added a little bacon, bacon seasoning and pepper.
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