Cheese Chicken Soup Recipe
Cheese Chicken Soup Recipe photo by Taste of Home

Cheese Chicken Soup Recipe

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4.5 14 13
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 7 servings


  • 4 cups cubed 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 package (16 ounces) process cheese (Velveeta), cubed

Nutritional Facts

1-1/2 cup: 481 calories, 24g fat (12g saturated fat), 121mg cholesterol, 1650mg sodium, 26g carbohydrate (8g sugars, 4g fiber), 39g protein


  1. In a Dutch oven, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Stir in cheese just until melted (do not boil). Yield: 7 servings.
Originally published as Chicken Cheese Soup in Simple & Delicious September/October 2009, p17

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Reviewed Oct. 11, 2015

"i made this with cheddar cheese and it was yummy. i also added a drop of hot sauce"

Reviewed Sep. 30, 2014

"I love this"

Reviewed Jan. 10, 2014

"I switched it up and used ham in place of chicken and broccoli in place of mixed veggies. I also add hot sauce to taste. Going to use cream of broccoli soup next time. So easy to vary to any tastes."

Reviewed Jan. 19, 2012

"Sounded good, but did not make-too many calories, too much fat and too much sodium"

Reviewed Jan. 19, 2012

"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."

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