Milk and cheddar cheese put the creamy in this easy, weeknight-quick chicken and mixed vegetable soup.
What You Need
Original recipe yields 6 servings
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp. flour
1/2 tsp. dry mustard
1 can (14-1/2 oz.) chicken broth
2 cups milk
2 cups frozen mixed vegetables (carrots, corn, green beans, peas)
1 cup KRAFT Shredded Sharp Cheddar Cheese
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Let's Make It
Cook and stir chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until done. Add flour and mustard; cook and stir 1 min.
Add broth, milk and vegetables; stir. Bring to boil on medium heat, stirring frequently.
Remove from heat. Add cheese; stir until melted.
Serve with whole grain bread.
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.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* 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.