Ingredients for Almost Too Easy Potato Chicken Cheese Soup
- Au Gratin Potatoes
- Milk
- 1 cup cooked chicken, shredded (about 2 cups)
- Onions
- 8 cups chicken broth
- Frozen Mixed Vegetables
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How to Make Almost Too Easy Potato Chicken Cheese Soup
- Heat 1 tablespoon of olive oil in a large 4-quart pot or Dutch oven over medium heat.
- Add 1 diced onion and 2 diced carrots and cook until softened, about 5 minutes.
- Add 8 cups of chicken broth, 2 cups cubed potatoes (about 2 medium), 1 cup cooked chicken, shredded (about 2 cups), and 1 teaspoon salt and 1/2 teaspoon black pepper.
- Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes, or until the potatoes are tender.
- Remove from heat and stir in 1 cup of shredded cheddar cheese until melted and creamy.
- Ladle into bowls and garnish with extra cheddar cheese and a sprinkle of fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
3g
Fat
14g
Carbs
10g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Lunch Soups Stews Eggs Dairy Poultry Vegetables American Southern United States Easy European Dinner Party Holiday Event Kid Friendly Polish Cheese Chicken Stove Top Dietary Comfort Food Californian Pacific Northwest Valentines Day Meat Taste Mood Equipment 3 Steps Or Less
