Creamed Chicken And Vegetable Soup
A hearty creamed chicken and vegetable soup featuring tender chicken, vibrant vegetables, and melted cheese, perfect for comforting family meals or casual gatherings.
Ingredients
Instructions
- Boil the frying chicken in 1 1/2 quarts of water with onion, salt, and pepper until tender; then cool.
- In a soup pot, melt the oleo (butter or margarine) and add diced carrots, then diced celery, and finally diced cabbage, in that order.
- Cover the pot and steam the vegetables until they are soft.
- Add 1 quart of chicken broth and diced potatoes; simmer until the vegetables and potatoes are tender.
- Add the Velveeta cheese, cut into cubes.
- Heat the soup until the cheese melts completely.
- Remove the cooked chicken, chop the desired amount finely, and add to the soup.
- Use any remaining chicken meat for another dish if desired.
Tips & Substitutions
For a healthier version, consider using skinless chicken or substituting the Velveeta with a lower-fat cheese. If you don't have oleo, butter or margarine works just as well. You can add more vegetables such as peas or corn for extra nutrition, or even incorporate some spices like thyme or garlic powder for added flavor. Remember to taste and adjust seasoning as needed throughout the cooking process.
Serving Suggestions
Serve the creamed chicken and vegetable soup hot, garnished with fresh parsley for a pop of color. It pairs beautifully with crusty bread or a side salad for a complete meal. Try it alongside a light dish like Chicken Salad Summer Delight for a refreshing contrast. This hearty soup also makes a great starter for a cozy family dinner.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of chicken broth or water to achieve your desired consistency. Avoid microwaving if possible, as it may affect the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Creamed Chicken And Vegetable Soup contains roughly 884 calories, with 20g protein, 133g carbohydrates, and 32g fat. It is an excellent source of vitamin A (235% of the Daily Value), dietary fiber (76% of the Daily Value), and potassium (64% of the Daily Value). Note that it is relatively high in sodium, at 1172mg per serving (51% 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 leftover chicken instead of boiling a whole chicken?
Absolutely! If you have leftover cooked chicken, simply add it to the soup after the vegetables and broth are cooked. This will save you time and still provide delicious flavor. Just make sure to adjust the cooking time accordingly to ensure everything is heated through properly.
Is it possible to make this soup vegetarian?
Yes! To make a vegetarian version, substitute the chicken with chickpeas or tofu, and use vegetable broth instead of chicken broth. You can also add extra vegetables to enhance the flavor and texture. The Velveeta can be replaced with a plant-based cheese for a creamy consistency.
Can I freeze this soup?
Yes, this soup can be frozen! Allow it to cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove. Keep in mind that the texture may change slightly due to the cheese.
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).