Cheddar Chicken Soup

Recipe by Kraft

Prep Time

10
min.

Total Time

30
min.

Servings

4 servings, 1-1/2 cups each

Treat your family to our hearty Cheddar Chicken Soup today. Prepped in only 10 minutes, cheesy Cheddar Chicken Soup includes yummy mixed vegetables.

What You Need

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1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp. flour
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 cups milk
2 cups frozen mixed vegetables (carrots, corn, green beans and corn)
1 cup KRAFT Shredded Cheddar Cheese

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Make It

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Spray large saucepan with cooking spray. Add chicken; cook and stir on medium-high heat 5 minutes or until done. Stir in flour; cook and stir 1 min.
Add broth, milk and vegetables; stir. Reduce heat to medium. Bring just to boil, stirring frequently. Remove from heat.
Stir in cheese until completely melted.

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Kitchen Tips
Nutrition

Size Wise

You’ll know it’s a special occasion when you get to enjoy a serving of this delicious chicken soup.

Cooking Know-How

Keep a close eye on the soup once the milk has been added. If the milk reaches a full boil, it can curdle. To prevent the soup from curdling, cook the soup on medium heat, stirring frequently.

Serving Suggestion

Serve with whole grain bread.

Servings

4 servings, 1-1/2 cups each

Nutritional Information

Serving Size 4 servings, 1-1/2 cups each
AMOUNT PER SERVING
Calories	280

Total fat	13g
Saturated fat	8g
Cholesterol	65mg
Sodium	480mg
Carbohydrate	18g

Sugars	9g
Protein	21g
% Daily Value
Vitamin A	35 %DV
Vitamin C	4 %DV
Calcium	25 %DV
Iron	4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by kat1236 from I made this recipe last night and it worked out really well. I made this recipe last night and it worked out really well. I added sauteed scallions and celery before cooking the chicken. I also added more than one cup of cheddar cheese until it was the color that I wanted. A little goes a very long way, so make extra to freeze for later. I served it with pear halves and whole wheat bread and it was really good. Bag cheese would probably be the easiest way to go, so as to prevent scraped thumbs as was my case... Sharp cheddar cheese with salt and pepper to taste to add a little more flavor. Very wholesome, very colorful and very tasty.

Date published: 2005-02-08

Rated 4 out of 5 by CommonStock4 from When I made this soup, it wasnt as creamy as the picture looked. When I made this soup, it wasnt as creamy as the picture looked. Once I added the cheese it took on a lumpy or gritty texture. Maybe I should have let the cheese sit for a minute? If someone knows what could have went wrong let me know because I am gonna make this again. The taste was excellent and I served it with saltine crakers, my 3yr old got a kick out of spreading the cheezy sauce on her crakers! My family liked it but questioned the way it looked! I will definately try this again. Also, I seasoned the chicken with thyme and adobo before cooking it for added flavor.

Date published: 2006-09-30

Rated 2 out of 5 by chefnagle from This did not turn out like I expected. This did not turn out like I expected. Here are some tips to make it better: After the chicken is cooked remove it from the pan before adding the flour. Also more oil will be needed to make the roux After the flour has cooked just add the chicken stock and bring it to a boil. After the soup has thickened add the milk. This helps prevent the milk from curdling. Use a cheddar/american blend of cheese or Velveeta. Straight cheddar doesn't melt well and it get lumpy. I may try this again but the taste just wasn't that good.

Date published: 2007-02-01

Rated 5 out of 5 by tljames1 from EXCELLENT! EXCELLENT!! This recipe is delicious and very quick and easy to make. Even my 3 year old wanted more. It seems that I did not make enough. Next time I have to double the recipe. This is an excellent meal for the upcoming season. I served this with hot toasted buns. I will definitely be making this again. But just like the previous review stated, the soup did not look as creamy as the picture. I thought I did something wrong. The excellent taste made up for the way it looked though.

Date published: 2006-10-06

Rated 4 out of 5 by jennbjudd from Based on the other reviews about this being sort of bland, I added some margarine, onion, and used... Based on the other reviews about this being sort of bland, I added some margarine, onion, and used the chicken broth seasoned with garlic. I've had bad experieces of cooking the frozen vegetables with other ingredients so I cooked those separate and added at the end. The flavor was good, but next time I'll add more flour to make it thicker. I also forgot to thaw my cheese so it curdled.

Date published: 2005-11-28

Rated 4 out of 5 by MichiMommy from Very good recipe with some room for adding your own touch. Very good recipe with some room for adding your own touch. I substituted canned veggies for the frozen. Also, as many other cooks suggested, it needed something to spice it up. I used 1 tsp onion powder, 1 tsp garlic salt, and 1 tsp black pepper to add a little kick and still have the kids like it. Hubby and kids said they loved it! A great way to use up leftover chicken.

Date published: 2006-02-19

Rated 4 out of 5 by Marie123451 from I've made this soup twice now and I really like it. I've made this soup twice now and I really like it. The only thing is like the other recipes on this website it has no salt. I added salt, pepper and some fried chicken seasoning (very good in chicken recipes). I also cooked fresh veggies and used them instead of frozen ones. It's very creamy and satisfying. My husband even liked it!

Date published: 2005-09-29

Rated 4 out of 5 by mlf2699 from I substituted Velveeta cheese spread (1 lb box chunked up and added to the soup - stirred until... I substituted Velveeta cheese spread (1 lb box chunked up and added to the soup - stirred until melted completely) for the shredded cheddar cheese and it turned out very good! Tasted like the cheddar chowder that I have been wanting! Made for a nice thicker soup that was delicious when I ate it cold the next day!

Date published: 2005-01-05