Ahhhh!!! Cheesy Chicken Veggie Soup!  First of all, this yummy soup is light enough to enjoy when it’s not quite cool weather, in addition to being satisfyingly delicious so that it can calm the soup-starved taste buds of Summer!!! Sometimes, during the busy and heated days, of Summer, it’s easy to get caught up in the quick, grab and go BLTs and the summery salads.  And if you’re like me, before you know it, your taste buds are craving the yummy comforting deliciousness of soup!  Cheesy Chicken Veggie Soup is just the right amount of yummyness to calm those fierce cravings!

That’s what happened to me last weekend!  I was SO hungry for a yummy, cheesy delicious soup!  The problem?  Well, others in my family refuse to eat soup when the weather is warm.  And so I decided to put a soup together, but on a smaller scale than what I would usually fix for my family.   And, as a result of my labor, Cheesy Chicken Veggie Soup was created!  It’s rich, it’s creamy, it’s full of veggies and yummy chicken, and in my opinion, almost perfect for warmer weather……(at least for me)!  What’s not to like? LOL

In just a few, quick steps, this delicious soup comes together!

As a result of boiling the boneless, skinless chicken breasts in water and chicken base, and adding the granulated garlic, onion powder and black pepper, the rich flavor of the stock is enhanced!

All that goodness coming together…mmmmm yum!

And then add in the veggies……..

Then the yummy broccoli florets……

Last but certainly not least…..add in the processed American cheese!!!…

And then, the reward for all that patience!!!!  Cheesy Chicken Veggie Soup!!!! Oh So Yummy!!!!  Oh and BONUS…..this soup freezes very well!!!  So even if you are the only soup lover in your family, go ahead!  Make this soup and enjoy every bite now, then freeze the left overs for later! 🙂

Nutrition

Calories

54 cal

Fat

2 g

Carbs

1 g

Protein

7 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Cheesy Chicken Veggie Soup

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Lisa - Cornfed Creations

Simple, delicious & freezes well!

15 minPrep Time

25 minCook Time

40 minTotal Time

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Ingredients

6 c. water

2 large chicken breasts (boneless, skinless)

1 T. chicken base

1 t. granulated garlic

1 t. onion powder

¼ t. black pepper, coarsely ground

14 oz. frozen broccoli florets

16 oz. frozen veggie blend (oriental)

1 lb. processed American cheese (like Velveeta), cut in small cubes

Parmesan cheese for garnish

Swiss cheese for garnish

Instructions

1. In a large Dutch oven, over high heat, add the water, chicken base and chicken breasts. During the cooking process, add the granulated garlic, onion powder and pepper. Bring to a boil, then reduce heat and simmer until chicken breasts are thoroughly cooked.
2. Remove chicken breasts to a cutting board and chop into small pieces. Return chopped chicken breasts to Dutch oven.
3. Add the veggie blend and the broccoli florets and continue to cook over high heat until veggies are just tender.
4. Reduce heat and add cubed process cheese and stir to melt cheese. Once cheese is melted, remove from heat and serve immediately.
5. Garnish with Parmesan and Swiss cheese, if desired.

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