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

Cheese Chicken Soup Recipe

Publisher Photo
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

Ingredients

  • 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 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.

Directions

  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

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.

Reviews for Cheese Chicken Soup

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 30, 2014

"I love this"

MY REVIEW
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."

MY REVIEW
Reviewed Jan. 19, 2012

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

MY REVIEW
Reviewed Jan. 19, 2012

"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 REVIEW
Reviewed Jan. 19, 2012

"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.."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT