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

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4.5 15 14
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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 cups: 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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pajamaangel User ID: 1603339 259352
Reviewed Jan. 7, 2017

"This is good but it would taste even better with fresh ingredients."

shortbreadlover User ID: 960739 234368
Reviewed Oct. 11, 2015

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

foxychick577 User ID: 7576908 178658
Reviewed Sep. 30, 2014

"I love this"

SD Hecker User ID: 6937565 96277
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."

Gloria H User ID: 4846781 104160
Reviewed Jan. 19, 2012

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

Poochi User ID: 5662859 97924
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."

Sandree User ID: 3333359 97922
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.."

ADoklovic User ID: 5182139 165939
Reviewed Jan. 19, 2012

"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!"

CaseyFink User ID: 5203687 96276
Reviewed Jan. 4, 2011

"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!"

kmb549 User ID: 5576848 110760
Reviewed Nov. 10, 2010

"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!"

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