Cheese Chicken Soup

Name: Cheese Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 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

Kids won't think twice about eating vegetables when they're served up in this creamy and cheesy soup! —LaVonne Lundgren, Sioux City, Iowa

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

Directions

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).

Nutrition Facts

1-1/3 cups: 429 calories, 22g fat (11g saturated fat), 116mg cholesterol, 1464mg sodium, 23g carbohydrate (6g sugars, 4g fiber), 33g protein.

Originally published as Chicken Cheese Soup in Simple & Delicious September/October 2009

Reviews

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Average Rating:

katlaydee3

Nov 15, 2018

This was super quick and easy; I used a rotisserie chicken to speed it up even more.
pajamaangel

Jan 7, 2017

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

Oct 11, 2015

i made this with cheddar cheese and it was yummy. i also added a drop of hot sauce
foxychick577

Sep 30, 2014

I love this
SD Hecker

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

Jan 19, 2012

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

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.
Sandree

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

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

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!