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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (2-3/4 quarts)

Ingredients

  • 4 cups shredded 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
  • Minced chives, optional

Directions

  • 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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Reviews

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Average Rating:
  • Derby
    Aug 31, 2020

    I think someone needs a math lesson. I saw a review that showed 1464 mg of sodium! Wow. I though surly that the whole dish. Well, my math being my math, I come up with 2230 mg of sodium for the dish. That would be 546mg per serving, which sounds better. I personally would add a touch more(I know the pirates will LOVE me for it .... ) but that is up to you. Pepper and other spices added to taste(like the hot sauce)! I am doing this tonight.

  • Adele
    Aug 30, 2020

    No comment left

  • Waltbx
    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.

  • Susan
    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!

  • 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