Best 20 Chicken Cheese Soup Recipes

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Indulge in the comforting goodness of our creamy and cheesy chicken soup, a culinary symphony that harmonizes tender chicken, flavorful vegetables, and a velvety cheese sauce. This delectable dish is a symphony of flavors and textures, sure to warm your heart and satisfy your taste buds. Whether you prefer a classic rendition or crave a more adventurous twist, we have a recipe to suit your palate. From the simplicity of our classic chicken and cheese soup to the zesty kick of our Mexican-inspired version, each recipe promises a unique and unforgettable experience. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving more.

Here are our top 20 tried and tested recipes!

POBLANO CHICKEN CHEESE SOUP



Poblano Chicken Cheese Soup image

Low-carb yet filling poblano cream soup with chicken. Make it spicy to your liking. Serve in soup bowls garnished with cilantro, a squeeze of fresh lime juice, and/or shredded cheese.

Provided by BracksFour

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

5 poblano peppers
2 cups chicken bone broth
1 (8 ounce) package cream cheese, softened
1 cup sharp Cheddar cheese, shredded
½ cup shredded Monterey Jack cheese
½ cup salsa verde
2 tablespoons butter
¼ cup chopped onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 pound boiled boneless, skinless chicken breast, shredded
salt and ground black pepper to taste

Steps:

  • Roast poblano peppers over open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
  • Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
  • Peel the cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
  • Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and saute for 2 to 3 minutes. Add chicken and saute for 2 minutes more.
  • Pour cheese mixture into a stockpot over low heat. Add the chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 6.1 g, Cholesterol 108 mg, Fat 25.5 g, Fiber 1.9 g, Protein 25.3 g, SaturatedFat 14.4 g, Sodium 658.2 mg, Sugar 2.3 g

EASY CHICKEN TORTILLA SOUP WITH BEAN AND CHEESE NACHOS



Easy Chicken Tortilla Soup With Bean and Cheese Nachos image

This weeknight-friendly soup inspired by the Mexican classic is enriched by the flavor of smoky chipotles, brightened by lime, and ready in just 22 minutes.

Provided by Rhoda Boone

Categories     22-Minute Meals     Dinner     Soup/Stew     Chicken     Tortillas     Cheese     Cumin     Bean     Tomato     Avocado     Chile Pepper

Yield 4 servings

Number Of Ingredients 15

4 (6") corn tortillas, divided
2 tablespoons neutral vegetable oil, such as grapeseed, plus more for brushing
1/4 cup canned refried beans
1 1/2 teaspoons kosher salt, plus more
1 teaspoon ground cumin, plus more for dusting
1/2 cup shredded Monterey Jack cheese (about 2.5 ounces)
1 small onion, chopped
2 large garlic cloves, finely chopped
4 cups low-sodium chicken broth
1 (14-ounce) can diced tomatoes, preferably fire-roasted
1 teaspoon finely chopped canned chipotle chiles, plus 1 teaspoon adobo sauce
1/2 teaspoon freshly ground black pepper, plus more
1 pound boneless, skinless chicken breasts, cut crosswise into 1/2"-thick strips, strips cut in half lengthwise if large
2 tablespoons fresh lime juice (from about 1 1/2-2 limes), plus 1 lime, cut into wedges
Sliced avocado, sliced radish, and cilantro leaves with tender stems (for serving; optional)

Steps:

  • Arrange a rack in top third of oven; preheat to 425°F. Arrange 2 tortillas on a rimmed baking sheet and brush with oil. Bake 5 minutes, then flip and continue to bake until crispy, 4-5 minutes more. Carefully spread each tortilla with 2 Tbsp. refried beans; season lightly with salt and dust with cumin. Top with cheese. Return to oven and bake until cheese is melted and browned, about 5 minutes more. Transfer to a cutting board and let cool slightly. Cut each tortilla into 4 wedges to create nachos.
  • Meanwhile, cut remaining 2 tortillas into 1" pieces. Heat remaining 2 Tbsp. oil in a large pot over medium-high. Add onion and tortilla pieces and cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Add garlic and remaining 1 tsp. cumin and cook, stirring, until fragrant, 30-60 seconds. Immediately add broth, tomatoes, chiles and sauce, 1 tsp. salt, and 1/2 tsp. pepper. Cover pot, increase heat to high, and bring to a gentle simmer. Uncover, reduce heat to medium, and add chicken. Gently simmer over medium heat until chicken is cooked through, about 5 minutes.
  • Remove pot from heat. Stir in 2 Tbsp. lime juice. Season with adobo sauce, salt, or pepper, if needed. Ladle soup into bowls. Garnish with nachos, lime wedges, avocado, radish, and cilantro, if using. Season with pepper, if needed, and serve immediately.
  • Do Ahead
  • Soup (without nachos) can be made 3 days ahead. Cover and chill.

CHEESE CHICKEN SOUP



Cheese Chicken Soup image

Kids won't think twice about eating the vegetables that are incorporated into this creamy and cheesy soup. -LaVonne Lundgren, Sioux City, Iowa

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 7

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

Steps:

  • 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 : Calories 429 calories, Fat 22g fat (11g saturated fat), Cholesterol 116mg cholesterol, Sodium 1464mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 33g protein.

CHEESE, BROCCOLI, AND CHICKEN SOUP



Cheese, Broccoli, and Chicken Soup image

An easy and quick soup to make on a cold day. Full of a great cheesy taste with big chunks of chicken and broccoli all over.

Provided by VALERIE7585

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 30m

Yield 8

Number Of Ingredients 9

2 tablespoons vegetable oil
1 small onion, chopped
1 pound skinless, boneless chicken breast halves - chopped
2 (32 fluid ounce) containers chicken broth
1 large head fresh broccoli, cut into bite size pieces
8 ounces processed cheese food, shredded
1 cup shredded Cheddar cheese
salt and pepper to taste
4 cups uncooked instant rice

Steps:

  • Heat the oil in a skillet over medium heat. Cook the onion and chicken in the skillet 5 minutes, or until chicken juices run clear; drain.
  • Bring the chicken broth to a boil in a large pot, and stir in the broccoli, processed cheese food, and Cheddar cheese. Mix in the chicken and onion. Season with salt and pepper. Stir in rice, and continue cooking 5 minutes, stirring frequently, until cheeses are melted, and broccoli and rice are tender.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 49 g, Cholesterol 71.1 mg, Fat 18.8 g, Fiber 2.2 g, Protein 26.9 g, SaturatedFat 8.9 g, Sodium 1498.1 mg, Sugar 2.3 g

APPLEBEE'S CHEESE CHICKEN TORTILLA SOUP RECIPE



Applebee's Cheese Chicken Tortilla Soup Recipe image

Make and share this Applebee's Cheese Chicken Tortilla Soup Recipe recipe from Food.com.

Provided by Little Bee

Categories     Poultry

Time 50m

Yield 6 serving(s)

Number Of Ingredients 21

1 medium yellow onion, chopped
2 teaspoons fresh garlic, minced
2 teaspoons vegetable oil
4 cups chicken stock
1/4 cup chopped green pepper (optional)
1 (15 ounce) can tomato puree
1 teaspoon finely minced jalapeno pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (optional)
4 teaspoons flour
1/2 cup water
1 lb cooked chicken, cubed
1 cup cream
1/4 cup fat free sour cream
8 ounces processed cheese, 1-inch cubes
10 (6 inch) corn tortillas, 1/4-inch strips, fried
fresh cilantro, roughly chopped (optional)

Steps:

  • Sauté oil, garlic and onions in large pan or Dutch oven until soft.
  • Add ingredients 4 through 13. Bring to low boil, then reduce heat and simmer 20 minutes.
  • Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400ºF (while soup is cooking). Sprinkle with salt if desired.
  • Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes.
  • Add chicken and simmer 5 minutes.
  • Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165ºF serving temperature.
  • After serving soup, pile tortilla strips into a "haystack" shape on top of the soup.
  • Optional: garnish with freshly chopped cilantro.

CHEESE, BROCCOLI, POTATO, CHICKEN SOUP



Cheese, Broccoli, Potato, Chicken Soup image

Make and share this Cheese, Broccoli, Potato, Chicken Soup recipe from Food.com.

Provided by Bobbie

Categories     < 4 Hours

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup butter
1 (16 ounce) package frozen chopped broccoli
1 cup all-purpose flour
1 large potato, cubed
3 -4 green onions, chopped
8 cups water
1 1/2 teaspoons salt
3 chicken bouillon cubes
1 teaspoon ground black pepper
1 lb skinless chicken breast half, cut into bite-sized pieces
1 cup light cream
3 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup sour cream

Steps:

  • In large pot or Dutch Oven, melt butter over med. heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
  • In same pot, combine water, bouillon cubes, chicken, broccoli, potato, green onions, salt and pepper. Bring to a boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
  • Stir in flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat and stir in cream and sour cream. Mix in cheese, one cup at a time and stir until melted.
  • 2 heads fresh broccoli, cut into florets can be used instead of the frozen broccoli.
  • Note: You can easily omit the chicken - it won't be missed. But add another potato in its place.

CHICKEN CHEESE SOUP



Chicken Cheese Soup image

Make and share this Chicken Cheese Soup recipe from Food.com.

Provided by Sydney Mike

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup carrot, shrredded
1/4 cup green onion, sliced
3 tablespoons butter (or margarine)
1/4 cup all-purpose flour
2 cups milk
1 (10 3/4 ounce) can chicken broth
1 (12 1/2 ounce) can chicken breasts
1 cup cheddar cheese, shredded
1/2 teaspoon Worcestershire sauce
1/8 teaspoon black pepper

Steps:

  • In a medium saucepan, cook carrots & green onion in hot butter for 10 minutes or until tender but not browned.
  • Stir in flour, then slowly add milk, chicken broth, Worcestershire sauce & black pepper, cooking & stirring until thickened & bubbly, about 5 minutes.
  • Stir in chicken & cheese, cooking & stirring over low heat until cheese melts.
  • Best served hot.

THICK N' HEARTY CHICKEN CHEESE SOUP



Thick N' Hearty Chicken Cheese Soup image

Kirkland Sig Brand recipe for their Chicken Breast Meat. Great recipe for gastric patients still in the soft foods stage. I left out the shredded carrots and green onion, because carrots aren't on my diet yet and because hubby doesn't like onions.

Provided by Victoria Wilson

Categories     Chicken Soups

Time 30m

Number Of Ingredients 10

1 c carrots, shredded
1/4 c green onion, sliced
3 Tbsp butter or margarine
1/4 c all purpose flour
2 c milk
1 can(s) chicken broth (10 3/4 ozs)
1 can(s) kirkland signature chunk breast of chicken (12.5 ozs)
1 c cheddar cheese, shredded
1/2 tsp worcestershire sauce
1/8 tsp pepper (or to taste)

Steps:

  • 1. In a medium saucepan, cook carrots and green onion i hot butter or margarine about 10 minutes or until tender but not browned.
  • 2. Stir in flour. Slowly add milk, chicken broth, Worcestershire sauce and black pepper. Cook and stir until thickened and bubbly.
  • 3. Stir in Chicken and cheese. Cook and stir over low heat until cheese melts. Serve hot. (Serving suggestion from Victoria - serve in bread bowls.)

CHICKEN CHEESE SOUP



Chicken Cheese Soup image

-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 13

1 medium onion, chopped
2 to 3 garlic cloves, minced
1 tablespoon vegetable oil
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup frozen corn
1 can (4 ounces) chopped green chilies
2 cups chopped cooked chicken
1 can (12 ounces) evaporated milk
8 ounces process cheese (Velveeta), cubed
1/2 to 1 teaspoon ground cumin

Steps:

  • In a large saucepan, saute onion and garlic in oil and butter until tender. Stir in the flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the tomatoes, corn and chilies; bring to a boil. Add chicken. Reduce heat; simmer, uncovered, for 15 minutes. Add the milk, cheese and cumin. Cook and stir until cheese is melted (do not boil).

Nutrition Facts : Calories 390 calories, Fat 21g fat (11g saturated fat), Cholesterol 89mg cholesterol, Sodium 1037mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 3g fiber), Protein 27g protein.

THICK N' HEARTY CHICKEN CHEESE SOUP RECIPE - (4/5)



Thick N' Hearty Chicken Cheese Soup Recipe - (4/5) image

Provided by á-4099

Number Of Ingredients 10

1 cup carrots, shredded
1/4 cup green onion, sliced
3 Tablespoons butter or margarine
1/4 all-purpose flour
2 cups milk
1 (10-3/4 oz.) can chicken broth
1 (12.5 oz.) can Kirkland Signature Chunk Breast of Chicken
1 cup cheddar cheese, shredded
1/2 teaspoon Worcestershire sauce
1/8 teaspoon black pepper

Steps:

  • In a medium saucepan, cook carrots and green onion in hot margarine or butter about 10 minutes or until tender but not browned. Stir in flour. Slowly add milk, chicken broth, Worcestershire sauce and black pepper. Cook & stir until thickened and bubbly. Stir in chicken and cheese. Cook and stir over law heat until cheese melts. Serve hot.

CHICKEN CHEESE ENCHILADA SOUP



Chicken Cheese Enchilada Soup image

This is one of my family's all-time favorite soups that I have made for years --- you may adjust the peppers to suit heat level, all other amounts may be adjusted also :)

Provided by Kittencalrecipezazz

Categories     Very Low Carbs

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

6 cups chicken broth
3 fresh tomatoes, chopped
3 -4 tablespoons butter or 3 -4 tablespoons margarine
1 large onion, diced
2 tablespoons fresh minced garlic
1/4 cup diced canned green chili (or more to taste)
1 small jalapeno pepper, seeded and finely chopped
2 teaspoons cumin (can use more to taste)
2 teaspoons chili powder
2 tablespoons flour (for a thicker soup add in more)
2 cups half-and-half cream
2 cups cheddar cheese, shredded (or more if desired)
1/2 cup sour cream
2 cups chopped cooked chicken
crushed tortilla chips (to garnish)
cheddar cheese, grated for garnish

Steps:

  • In a large pot, bring the chicken broth to a light boil.
  • Add in chopped tomatoes; simmer on low.
  • Meanwhile, in a skillet, heat the butter, and saute the onion, add in the chiles; cook 2-3 minutes.
  • Stir in cumin and chili powder, then flour, blending well.
  • Gradually add in the half and half; stir to combine.
  • Transfer the mixture into the pot with the broth; cook at a bare simmer over very low heat for 15 minutes, stirring often.
  • Add in the cheese and sour cream carefully, stirring often.
  • Add in the cooked chicken; mix until combined.
  • Top with crushed tortilla chips, and grated cheddar sprinkled on top.

Nutrition Facts : Calories 504.6, Fat 36.3, SaturatedFat 20.9, Cholesterol 129.6, Sodium 1135.7, Carbohydrate 14.6, Fiber 1.8, Sugar 4.9, Protein 30.5

MUST LOVE CHEESE! CHICKEN & WILD RICE SOUP



Must Love Cheese! Chicken & Wild Rice Soup image

This is one of the best tasting soups I ever had but it isn't for everyone. If you are one of those people who likes cheese on their cheese then this recipe is for you. ;)

Provided by FDADELKARIM

Categories     < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

5 -6 chicken tenderloins, bite sized pieces
1 (6 ounce) box uncle ben's wild rice
1 (15 ounce) can campbell's chicken broth
1 (15 ounce) can water
1/2-1 teaspoon salt
1/2-1 teaspoon black pepper
1 cup half-and-half cream
4 -6 ounces Velveeta cheese, cut into cubes
1/2 cup shredded sharp cheddar cheese
2 tablespoons cornstarch

Steps:

  • Cut the tenderloins into bite size pieces then sprinkle with salt & pepper. Spray a large pot with cooking spray & cook the chicken until no longer pink.
  • Pour the broth & water in the pot then add the rice & seasoning packet. Bring to a boil then lower heat & simmer for 20 minutes, covered.
  • Note: If using quick cooking rice the time will be lowered to 10 minutes.
  • Mix the salt, pepper, & half-and-half in with the broth. Then add the Velveeta & shredded cheese to the pot. Stir until the cheese is melted.
  • Mix the cornstarch & a small amount of water in a cup to form a running paste. Pour this into the broth, stirring until it thickens.

Nutrition Facts : Calories 278.3, Fat 12.6, SaturatedFat 7.7, Cholesterol 39.7, Sodium 786.5, Carbohydrate 29.3, Fiber 2, Sugar 2.6, Protein 12.6

CHEESE AND BROCCOLI CHICKEN SOUP



Cheese and Broccoli Chicken Soup image

Talk about comfort food!

Provided by Becky

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

½ cup butter
1 cup all-purpose flour
11 cups water
3 cubes chicken bouillon
2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
2 heads fresh broccoli, cut into florets
1 ½ teaspoons salt
1 teaspoon ground black pepper
1 cup light cream
3 cups shredded Cheddar cheese

Steps:

  • In a 5-quart pot, melt butter over medium heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
  • In same pot, combine water, bouillon cubes, chicken, broccoli, salt and pepper. Bring to boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
  • Stir in the flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat, and stir in cream. Mix in cheese 1 cup at a time, and stir until melted.

Nutrition Facts : Calories 434.1 calories, Carbohydrate 15.3 g, Cholesterol 128.7 mg, Fat 26.6 g, Fiber 2 g, Protein 33.4 g, SaturatedFat 16.2 g, Sodium 1059.1 mg, Sugar 1.3 g

GREEK CHICKEN SOUP WITH FETA CHEESE



Greek Chicken Soup With Feta Cheese image

Make and share this Greek Chicken Soup With Feta Cheese recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 16

1 small red onion, diced
2 medium carrots, diced
1 red bell pepper, diced
1 teaspoon chopped fresh garlic
1/4 cup olive oil
2 tablespoons white sambuca liqueur
1 lemon, juice of
2 quarts chicken broth
2 cups shredded cooked chicken
1/2 teaspoon crushed peppercorn
1/4 teaspoon white pepper
2 dashes hot pepper sauce
1/4 teaspoon celery salt
3 cups washed and chopped fresh spinach
2 cups cooked wild rice
8 -10 tablespoons crumbled feta cheese (to garnish)

Steps:

  • In 4-quart saucepan, saute onion, carrots, bell pepper and garlic in oil over medium heat until vegetables are tender.
  • Add Sambuca and lemon juice and saute 5 minutes.
  • Add broth, chicken, peppercorns, white pepper, hot pepper sauce, celery salt and spinach. Simmer 20 minutes.
  • Add cooked rice.
  • Before serving, sprinkle each serving with about 1 tablespoon cheese.

Nutrition Facts : Calories 259.2, Fat 13.8, SaturatedFat 4.1, Cholesterol 38.9, Sodium 972, Carbohydrate 15.9, Fiber 2.4, Sugar 3.5, Protein 18.2

ALMOST TOO-EASY POTATO-CHICKEN-CHEESE SOUP



Almost Too-Easy Potato-Chicken-Cheese Soup image

This soup is so good, they will think it took much longer. Sprinkle a little cheddar on top to make it even better.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1 (5 1/4 ounce) package betty crocker au gratin potatoes
2 cups milk
1 cup cut-up cooked chicken (I use canned)
2 tablespoons minced onions
3 (14 ounce) cans chicken broth
1 (10 ounce) package frozen mixed vegetables

Steps:

  • Mix everything (including sauce mix from pkg) in 4 qt pan.
  • Bring to a boil, stirring.
  • Reduce heat and simmer for 15 minutes or until vegetables are tender.

VERY CHEESY CHICKEN BROCCOLI CHEESE SOUP



Very Cheesy Chicken Broccoli Cheese Soup image

I loved this recipe, it was so good. I did use fresh broccoli and steamed it until crispy soft. I didn't use as many potatoes, about 1 1/2 cups, I used about 1/2 cup carrots and added sliced mushrooms & chopped cooked chicken. I don't usually use/like recipes with canned soup or Velveeta BUT this was great. I gave some to my neighbor who only makes homemade scratch soups (as well as I) and she just loved it. I don't remember where I found this recipe but when I did it sounded so good that I printed it out. So glad I did. LOL

Provided by Pricilla

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 cups water
2 chicken bouillon cubes
2 cups diced potatoes
1 (8 ounce) package frozen broccoli florets
2 cups carrots (optional)
1 cup chopped onion (optional)
2 (10 ounce) cans cream of chicken soup
1 (10 ounce) can milk (cream of chicken can)
1 (1 1/2 lb) Velveeta cheese

Steps:

  • Dice the potatoes, chop carrots and onion into small pieces. Dice the Velveeta into small cubes and store in the fridge.
  • Pour 4 cups of water and 1-2 chicken bouillon cubes into a large pot, bring to a boil. Add potatoes, carrots & onions. After about 10+ minutes (original recipe said about 5 minutes, but the broccoli disintegrates if you put it in too soon) add the box/bag of broccoli.
  • Cook about 15 minutes or until the veggies are done.
  • Add the cream of chicken soup and one soup can of milk.
  • Cook, stirring often, for about 5 minutes.
  • Slowly add the Velveeta cubes while stirring.
  • Cook, stirring often, until all cheese is melted (try not to scrape the bottom of the pan with your spoon as the bottom sometimes has a layer of browned soup, if you scrape it off you will get chewy brown bits in your soup!) Note: This is when I like to add my cooked chicken, mushroom and steamed broccoli.
  • Serve with Italian bread for dipping. This soup is so thick and rich, you really don't need any side dishes, but I usually serve it with a salad.
  • Leftover soup can be frozen or refrigerated.
  • ENJOY!

Nutrition Facts : Calories 761.8, Fat 48.4, SaturatedFat 28.3, Cholesterol 156.7, Sodium 3878.8, Carbohydrate 46.3, Fiber 3.4, Sugar 16.1, Protein 36.7

CHICKEN SOUP WITH EGG AND CHEESE



Chicken Soup with Egg and Cheese image

Categories     Soup/Stew     Cheese     Chicken     Egg     Poultry     Low Fat     Winter     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

12 cups canned low-salt chicken broth
2 chicken breast halves with skin and bones, skin removed
3 large carrots, peeled
1 large onion, quartered
1 celery stalk with leaves
1 bay leaf
1/3 cup farina (instant Cream of Wheat)
3 large eggs
6 tablespoons freshly grated Parmesan cheese
1/4 cup cold water
Chopped fresh parsley

Steps:

  • Combine first 6 ingredients in large pot. Bring to boil. Reduce heat, cover, and simmer until chicken is cooked through, about 25 minutes.
  • Remove chicken and carrots from broth. Cut chicken into bite-size pieces; discard bones. Thinly slice carrots. Discard onion, celery, and bay leaf.
  • Bring broth to boil. Gradually whisk in farina; boil until broth is very slightly thickened and smooth, whisking often, about 5 minutes. Whisk eggs, 4 tablespoons cheese, and 1/4 cup water in medium bowl; gradually pour into boiling broth, stirring constantly until small egg threads form, about 3 minutes. Add chicken and carrots to pot; simmer until heated through, about 5 minutes. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with 2 tablespoons cheese and parsley.

CHEESE AND BROCCOLI CHICKEN SOUP



CHEESE AND BROCCOLI CHICKEN SOUP image

Categories     Cheese

Number Of Ingredients 11

8 cups water
2 pounds of chicken tenders cut into chunks.
1 and 1/2 teaspoons of salt
1 teaspoon of pepper
3 teaspoons of chicken bouillon
2 bunches of broccoli
PART 2****
1/2 cup margarine
1 cup flour
1 cup light cream
3 cups shredded cheddar cheese

Steps:

  • In a 5 quart pot combine all ingredients minus part 2 ingredients. Bring to a boil over high heat. Reduce to medium low heat and simmer for 45 minutes or until broccoli is tender. In a seperate pan melt the margarine and add the flour until a thick paste forms. Stir some of the soup broth into the flour mixture until there is a smooth consistence and then add flour mixture to soup. Bring back to a boil and simmer for 5 minutes. Reduce heat and add the light cream, shredded cheddar cheese. Mix well and serve when the cheese is completely melted.

CREAM CHEESE CHICKEN SOUP



CREAM CHEESE CHICKEN SOUP image

Categories     Soup/Stew     Chicken

Yield 8-10 SERVINGS

Number Of Ingredients 11

1 SMALL ONION CHOPPED
1 TBSP BUTTER
3-5 CUPS CHICKEN BROTH
3 CUPS SLICED BUTTON MUSHROOMS
3 MEDIUM POTATOES PEELED AND CUBED
2 CUPS CUBED COOKED CHICKEN
2 TBSP CHOPPED FRESH PARSLEY
SALT AND PEPPER TO TASTE
1/4 CUP FLOUR
1 CUP MILK
1 8 OZ PACKAGE OF CREAM CHEESE SOFTENED AND CUBED

Steps:

  • IN A LARGE SAUCEPAN, SAUTE ONION AND BUTTER, ADD BROTH, MUSHROOMS, AND POTATOES, BRING TO BOIL, REDUCE HEAT AND COVER FOR APPROX 15 MINUTES, ADD CHICKEN, PARSLEY, SALT AND PEPPER, COMBINE FLOUR AND MILK UNTIL SMOOTH, ADD TO CHICKEN AND VEGETABLE MIXTURE, BRING TO BOIL, COOK AND STIR FOR 2 MINUTES UNTIL THICKENED, REDUCE HEAT AND ADD CREAM CHEESE, STIR UNTIL CHEESE IS MELTED INTO MIXTURE

CREAM CHEESE CHICKEN SOUP



Cream Cheese Chicken Soup image

After tasting a similar soup in a restaurant, I went home and cooked up my own version. It's so soothing on a winter evening served with crusty French bread. For a change of pace, try substituting ham or turkey for the chicken. -Kathleen Rappleye, Mesa, Arizona

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 11

1 small onion, chopped
1 tablespoon butter
3 cups chicken broth
3 medium carrots, cut into 1/4-inch slices
2 medium potatoes, peeled and cubed
2 cups cubed cooked chicken
2 tablespoons minced fresh parsley
Salt and pepper to taste
1/4 cup all-purpose flour
1 cup 2% milk
1 package (8 ounces) cream cheese, cubed

Steps:

  • In a large saucepan, saute onion in butter. Add the broth, carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the chicken, parsley, salt and pepper; heat through., Combine flour and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cream cheese; cook and stir until melted.

Nutrition Facts : Calories 272 calories, Fat 15g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 504mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

Tips:

  • Use high-quality ingredients for the best flavor and texture. Organic chicken broth and fresh vegetables will make a big difference.
  • Don't be afraid to adjust the ingredients to your liking. If you like a thicker soup, add more flour or cornstarch. If you prefer a spicier soup, add more cayenne pepper.
  • Be patient and let the soup simmer for at least 30 minutes. This will allow the flavors to develop and meld together.
  • Serve the soup with a variety of toppings such as shredded cheese, diced tomatoes, or crumbled bacon. This will add extra flavor and texture.

Conclusion:

Chicken cheese soup is a delicious and comforting dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying soup that the whole family will enjoy.

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