Cheese Chicken Soup Recipe

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 lb. Velveeta, cubed, Minced chives,

optional. Mix the first five ingredients together in a Dutch oven. Heat till boiling. Once the

veggies are soft, reduce the heat, cover, and simmer for 8 to 10 minutes. Add cheese

and stir only until melted; do not boil. Add some minced fresh chives on top if you'd like.

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