Velveeta Cheesy Chicken Potato Soup, Potato Soup To Die For (And add Broccoli too!)
Perfect Potato Chicken Soup for A Cold Night
O.K., so I have been writing about getting healthy, and exercising, and all of that good stuff. Just to let you know ahead of time, this is surely not a soup to eat when trying to cut calories. But, it is getting cold outside, and this soup is one of my favorite things to make when it starts getting cold. My friends and family ask me to make this all during the fall and winter months. It is absolutely delicious, and goes a long way!
You can add many things to it to make it your own. It seems like every time I make it, it's better than the time before. I am going to give you the most basic recipe for the Cheesy Chicken Potato Soup, and then I will give you a few variations at the end to give you some ideas.
Feel free to leave comments and suggestions if you can think of anything I didn't list that might be good too!
Ingredients That You Will Need For Your Delicious Velveeta Cheesy Chicken Potato Soup
One 2 lb.block of Velveeta Cheese
Approximately 4 pounds of Potatoes
2.5 pound bag frozen Boneless Skinless Chicken Breast
One good size Yellow Onion
One can of Cream of Chicken Soup
One can of Cream of Mushroom Soup
One can of Carrots
Two cans of Chicken Broth
Salt and Pepper
Of course you will need a big soup pan. You will also need knives, a cutting board, and a strainer. I hope you're ready, this is good stuff!
Need Dessert? Do you like cinnamon rolls, caramel and pecans? Try these!
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This recipe comes straight from a Pillsbury Recipe Book. It is a recipe for crescent rolls. I made these last Christmas for breakfast. They were so good that I have had to continue making them throughout...
Now Let's Make Some Velveeta Cheesy Chicken and Potato Soup!
Start off by putting the 2 cans of chicken broth into your big soup pan. Fill the rest of the pan about 3/4 of the way full with water, and bring to a good boil. Add your 2.5 pounds of chicken breast. Let it come to a boil again, and then turn the heat down a little bit, and cover. I like to let the chicken boil slowly for an hour to two hours. The chicken will be done after the hour of course, but I like to cook it slowly, and for closer to two hours so that it is really good and tender. Start peeling and cutting your potatoes about a half an hour before the chicken is done. Don't cut the potatoes too small, or you will have mashed potato soup!
Pull your chicken out, and set to the side. Do Not Cut The Chicken While It Is Hot!! You will wait until it is cooled off. Cutting meat right after you get done cooking it makes it dry.
Add the uncooked potatoes to the same water as what the chicken was cooking in. (You will be adding the onion in also, but read this first, and I will explain the the onion in a sec.) Boil the potatoes until they are tender. Now, you want to make sure you keep an eye on the potatoes. Cooking them too long will make them end up mashing up. You want to be able to stick a fork in them without them falling apart. This is when you will know they are done. Keep in mind also, you will be adding the rest of the ingredients while it is still on heat, so the potatoes can actually finish cooking even after everything is all together. So, under cooking them a little at first is better than overcooking them.
Dice up your yellow onion. The size of the pieces of onion should be whatever size you prefer. You can make them long, fat, wide or small. It's whatever you want. Add into the boiling potatoes.
Once your potatoes are done, to finish things up, make sure that you only have about 3 inches of water in the pan. You may need to dump some of the water/broth out.
Have your chicken cut up into decent sized squares, and add them into the potatoes and onions. Add the can of carrots, the can of cream of mushroom, and the can of cream of chicken. Have your Velveeta block cut into small squares, (the smaller they are, the quicker they will melt.)
Keep the heat on low to medium low as the cheese is melting together with the rest of the soup. You need to stir frequently to make sure that you do not burn the soup on the bottom of the pan.
I like to add about 3 good size pinches of steak seasoning, and pepper as much as you like. Now for the salt, you really need to taste it first to see if you need any at all. The Velveeta cheese and chicken broth have salt in them, and I have found that many times, I do not even need to add any at all. And then there have been other times that it needed a little. My suggestion is to taste it first, you definitely do not want to make it too salty. And last, I like to add a couple of pinches of Italian seasoning. The Italian seasoning IS optional. I like the flavor that it adds, and I also like to have a little bit of the green color in it too, but it is completely up to you.
Enjoy Your New Velveeta Cheesy Chicken and Potato Soup Recipe!
I really hope hope you like this recipe as much as I do. I make it at least 7 or 8 times during the cold months. It is definitely food for the soul. And, it goes a really long way too! My family of 3 eats on it for a few days. I usually end up taking some into work and sharing, which gets me brownie points with the boss every time!
I have had some of my friends request it as a special birthday dinner (or present rather.) And I have had co-workers beg for me to make it. I love to cook, and I make really good food........ But out of everything I make, this is by far, requested more than anything else by my family, friends, and co-workers.
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Variations of the Velveeta Cheesy Chicken Potato Soup! (Or A Soup with Broccoli And Cheese)
•As far as the cream of mushroom and the cream of chicken go, you can use just cream of chicken, or just cream of mushroom. If you do not like mushrooms, I do encourage you to go ahead and use the cream of mushroom anyway. I do not like mushrooms! But you honestly can not taste them at all. And in my opinion, the cream of mushroom also gives it a unique flavor. I have made it both ways, and I do like it better with one of each. But if you already know that you absolutely hate the cream of mushroom soup, then just use the chicken. No big deal.
•You can use fresh carrots if you would like. I am one of those cooks that likes to make a really good tasting meal, that takes a little while to prepare. But! I do like shortcuts also. So I myself use the canned carrots to save myself the hassle.
•You can also add broccoli to this! I have steamed about a half of a bag of frozen broccoli, and added it in also, to create a soup with broccoli and cheese, and it is delicious!
•Add some bacon bits. It gives it a little bit of ham flavor, and adds a little bite.
•Add ham! If you like the taste of chicken and ham together, then this is a delicious combination.
•If you want to save a few pennies, you do not have to use the chicken broth. You can use just water. I have tried it both ways, and I do prefer the to use the broth. But, if you do not use the broth, then this is probably when you would need to add a little bit of salt at the end.
•You can use fresh chicken breast if you would rather. I have found that using the bag of frozen chicken tends to be more tender. I think because the chicken is not as thick as the fresh tends to be. However, if you are really good at getting your chicken good and tender, and you prefer the fresh, then go for it.
•Cut up some green onion, and sprinkle on top of the soup with shredded cheese. This is kind of like getting that loaded baked potato soup that many restaurants offer on their menus.
•And finally, last but definitely not least! My favorite way to serve this soup is with a loaf of french bread, plain. You can also buy a can of Pillsbury french loaf, and it is also yummy! I soak up the Velveeta Cheese Potato Soup in that nice warm bread, and I am in heaven on a cold fall or winter evening.