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Potato and Chicken-Cheese Soup

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Potato and Chicken-Cheese Soup
  • Prep Time 20 min
  • Total Time 30 min
  • Servings 10
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Delight in this quick-fix, hearty potato soup.

Ingredients

1
package (4.9 ounces) Betty Crocker™ au gratin potatoes
2
cups milk
1 1/2
cups cut-up cooked chicken (1/2 pound)
2
tablespoons instant minced or chopped onion
5 1/4
cups Progresso™ chicken broth (from two 32-ounce cartons)
2
cups frozen mixed vegetables

Directions

  • 1 Heat Potatoes, Sauce Mix and remaining ingredients to boiling in 4-quart Dutch oven over high heat, stirring occasionally.
  • 2 Reduce heat; cover and simmer 15 to 17 minutes, stirring occasionally, until potatoes and vegetables are tender.
Tips  

Don't know what to do with leftover cooked vegetables? Use them in this recipe; just omit the frozen vegetables, and add about 2 cups leftover vegetables after the first 10 minutes of simmering in step 2.

Garnish bowls of soup with a sprinkling of popped popcorn, chopped chives or a dollop of sour cream.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
30
)
Daily Value
Total Fat
3 g
(
Saturated Fat
1 g
)
Cholesterol
25 mg
Sodium
880 mg
Potassium
400 mg
Total Carbohydrate
15 g
(
Dietary Fiber
1 g
)
Protein
12 g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 Starch; 1 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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