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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 7 |
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Making soup had always seemed to be an all day affair. I was pleased to find several recipes lately for making soup in half an hour. This is one such recipe. And as a bonus, it only has 5 ingredients. How quick and easy can you get? I usually wait and add the cubed chicken meat with the cheese. It has sufficient time to heat, but does not become overcooked. Recipe is from the Sept./Oct. issue of Simple and Delicious magazine. Ingredients:
4 cups cubed cooked chicken breasts |
3 1/2 cups water |
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted |
1 (16 ounce) package frozen mixed vegetables, thawed |
1 (14 1/2 ounce) can diced potatoes, drained |
1 (16 ounce) package velveeta cheese, cubed |
Directions:
1. In a Dutch oven combine the chicken meat, water, cream of chicken soup, vegetables, and potatoes. Bring to a boil. Reduce heat; cover and simmer for 8 to 10 minutes or until vegetables are tender.
2. Stir in cheese just until melted. Do not allow to boil.
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