Cheese Chicken Soup
Kids won’t think twice about eating the vegetables that are incorporated into 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) Velveeta, cubed
Reviews
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.
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!
This was super quick and easy; I used a rotisserie chicken to speed it up even more.
This is good but it would taste even better with fresh ingredients.
i made this with cheddar cheese and it was yummy. i also added a drop of hot sauce
I love this
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.
Sounded good, but did not make-too many calories, too much fat and too much sodium
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.
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..