A good soup recipe


Since it is getting colder now, I decided to fix a new soup recipe. This recipe is from the Taste of Home Simple and Delicious magazine, the September/October 2009 issue. It is really good, and really easy to fix. Carl said that this may be a new favorite.

Chicken Cheese Soup

4 cups cubed cooked chicken breast
3 and 1/2 cups water
2 cans (10-3/4 oz each) condensed cream of chicken soup, undiluted
1 pkg. (16 oz) frozen mixed vegetables
1 can (14-1/2 oz) diced potatoes, drained
1 pkg. (16 oz) process cheese (Velveeta), cubed

In a Dutch oven, combine the first 5 ingredients. Bring to a boil. Reduce heat, cover and simmer for 8 to 10 minutes or until vegetables are tender. Stir in cheese just until melted (do not boil).

Yield: 7 servings

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