Cheese Chicken Soup
Total TimePrep/Total Time: 30 min.
Makes8 servings (2-3/4 quarts)
- 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) Velveeta, cubed
- In a Dutch oven, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 8-10 minutes. Stir in cheese just until melted (do not boil).
Nutrition Facts1-1/3 cups: 429 calories, 22g fat (11g saturated fat), 116mg cholesterol, 1464mg sodium, 23g carbohydrate (6g sugars, 4g fiber), 33g protein.
Apr 25, 2020
Amazing. 1464 gm of sodium per serving -- and you give this to your kids and call it "good." Certainly not good for them. Or anyone. Why would a respectable magazine publish something like this? And it is not the first time. Many recipes here are "good" but not healthy. I say those are not good. I would hope the editors would be more responsible and demonstrate more concern for the health of their readers. There are plenty of recipes that are both good and healthy. Let's not have the killer recipes.
Sep 15, 2019
Love this! Tasted even better then 2nd day! I had to make a meal that could sit until we came home. I made this ahead of time and kept it warm in a crockpot so all the ingredients cooked longer (added the cheese after I got home). I stock instead of water and half valvetta (that's all I had) and half white cheddar. It was amazing! My family of 3 gobbled it up in 1 night and 1 lunch! Great with crackers or by itself!
Nov 15, 2018
This was super quick and easy; I used a rotisserie chicken to speed it up even more.
Jan 7, 2017
This is good but it would taste even better with fresh ingredients.
Oct 11, 2015
i made this with cheddar cheese and it was yummy. i also added a drop of hot sauce
Sep 30, 2014
I love this
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.
Jan 19, 2012
Sounded good, but did not make-too many calories, too much fat and too much sodium
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.
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..