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
   (11)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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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 ? 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.

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..

MY REVIEW
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!

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