Cheese Chicken Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings (22/3 quarts).
Kids won’t think twice about eating their vegetables after tasting this cheesy soup. —LaVonne Lundgren, Sioux City, Iowa
Ingredients
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4 cups shredded cooked chicken breast
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3-1/2 cups water
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2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
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1 package (16 ounces) frozen mixed vegetables, thawed
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1 can (14-1/2 ounces) diced potatoes, drained
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1 lb. Velveeta, cubed
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Minced chives, optional
Directions
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1.
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). If desired, top with minced fresh chives.
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.
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