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Weeknight Cheddar Chicken Soup
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Weeknight Cheddar Chicken Soup

25 Min(s)
25 Min(s) Prep
Sure, there are times that it's soothing to spend an afternoon making soup. But for busy weeknights, this cheddar-cheesy chicken soup is a better plan.
What You Need
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6 servings
Original recipe yields 6 servings
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, peas)
1/2 tsp. onion powder
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
2 Tbsp. snipped fresh chives
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Let's Make It
1
Cook and stir chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until done. Stir in flour; cook and stir 1 min.
2
Add broth, milk, vegetables and onion powder; stir. Bring just to boil on medium heat, stirring frequently.
3
Remove from heat. Add cheese; stir until melted. Sprinkle with chives.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with whole grain bread.
Tip 2
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, be sure to cook the soup on medium heat as directed in recipe.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 45mg
15%
Sodium 320mg
14%
Total Carbohydrates 12g
4%
Dietary Fibers 1g
4%
Sugars 6g
12%
Protein 16g
32%
Vitamin A
20%
Vitamin C
0%
Calcium
25%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
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.
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