Cheese-Chicken Soup
Creamy and comforting, this cheese-chicken soup combines tender chicken, rich cheeses, and fresh vegetables for a hearty meal perfect for family dinners or chilly days.
Ingredients
Instructions
- Boil the chicken and then debone it.
- Reserve 1 1/2 cans of broth.
- Simmer chopped celery and onion in the broth until tender.
- Stir in the cream of chicken soup and milk.
- Add the cut-up chicken and Velveeta and Cheddar cheeses.
- Cook until the cheeses are melted and the soup is heated through.
- Add pepper and garlic powder to taste before serving.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream instead of more broth. If you're short on time, rotisserie chicken makes a great substitute for the deboned chicken. Fresh herbs like thyme or parsley can elevate the flavor profile. You can also swap out the cheeses for your favorites, but keep in mind that Velveeta provides a unique creaminess that is hard to replicate.
Serving Suggestions
Serve this comforting cheese-chicken soup with crusty bread or a fresh side salad for a complete meal. It pairs beautifully with Charleston Squash Casserole for a delightful Southern-inspired dinner. For a bit of spice, consider adding a sprinkle of crushed red pepper flakes or serve with a side of pickled jalapeños.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much in the fridge, add a little broth or milk to reach your desired consistency before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese-Chicken Soup contains roughly 948 calories, with 40g protein, 56g carbohydrates, and 63g fat. It is an excellent source of calcium (87% of the Daily Value), protein (81% of the Daily Value), and vitamin A (56% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1847mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of cheese in this soup?
Absolutely! While Velveeta and Cheddar are traditional choices, you can experiment with other cheese varieties like Monterey Jack or Pepper Jack for a different flavor. Just keep in mind that the melting properties may vary, so adjust as needed.
Is it possible to make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator. In fact, the flavors often meld together beautifully after a day. Just be sure to reheat it gently and add a little extra broth if it thickens.
Can I make this recipe in a slow cooker?
Certainly! To make this in a slow cooker, combine the cooked, shredded chicken, broth, celery, onion, cream of chicken soup, and milk. Cook on low for 4-6 hours, then stir in the cheeses before serving. This method allows for a hands-off approach while still delivering a delicious soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).