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Potato and Chicken-Cheese Soup

  • Prep 20 min
  • Total 30 min
  • Servings 10
  • Pinterest
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  • Print
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Delight in this quick-fix, hearty potato soup. MORE + LESS -

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

Steps

Hide Images
  • 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.

Expert 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 Facts

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.

© 2017 ®/TM General Mills All Rights Reserved

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