Chicken Cheese Soup

1. 1

   Boil chicken breast until tender, reserving 1 1/2 cups chicken broth.

2. 2

   Chop carrot, celery and onion in food processor or very fine.

3. 3

   Saute the vegetables in 1/3 stick of margarine.

4. 4

   Add chicken broth and cook about 30 minutes or until vegetables are tender.

5. 5

   Add potato soup; heat throughly and add the Velveeta cheese, which has been cut into pieces.

6. 6

   Simmer until cheese is melted and stir in sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.