Prep 45 mins
Cook 30 mins
Quick and easy
- 1 whole chicken breast
- 2 cups water
- 1⁄3 cup celery, diced
- 1⁄3 cup carrot, diced
- 1⁄3 cup onion, chopped
- 1 (10 1/2 ounce) can cream of chicken soup
- 1⁄2 cup milk
- 1⁄2 cup sharp cheddar cheese, grated
- Boil chicken breast in water for 20 minutes, or until tender. Remove chicken, cut into pieces, and reserve 1 cup of the broth.
- Add vegetables to broth and simmer, covered, for 10 minutes or until tender. Gradually stir in soup, milk, chicken, and cheese.
So quick to make and it made the perfect amount for DH and my lunch. Used 2 small b/s chicken thighs but otherwise followed the recipe. Will be a great soup for the winter! Made for PAC Fall 2011.
This is a very good quick and easy soup. I found I had a bit too much chicken, so added more veggies and broth. I also threw in a couple of sliced baby portobello mushrooms. I cooked the chicken the night before and chopped the veggies, and threw the rest together when I came home from work at lunch. That's how quick this comes together! This is a very thick and hearty soup, very filling! Thanks for sharing your recipe....made for PAC Spring 2011.