Kids won’t think twice about eating their vegetables after tasting this cheesy soup.
Ingreadient
- 4 cups shredded cooked chicken breast
- 3-1/2 cups water
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 1 package (16 ounces) frozen mixed vegetables, thawed
- 1 can (14-1/2 ounces) diced potatoes, drained
- 1 lb. Velveeta, cubed
- Minced chives, optional
Direction
- In a Dutch oven, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 8-10 minutes. Stir in cheese just until melted (do not boil). If desired, top with minced fresh chives.
