Very Cheesy Chicken Broccoli Cheese Soup

1. 1

   Dice the potatoes, chop carrots and onion into small pieces. Dice the Velveeta into small cubes and store in the fridge.

2. 2

   Pour 4 cups of water and 1-2 chicken bouillon cubes into a large pot, bring to a boil. Add potatoes, carrots & onions. After about 10+ minutes (original recipe said about 5 minutes, but the broccoli disintegrates if you put it in too soon) add the box/bag of broccoli.

3. 3

   Cook about 15 minutes or until the veggies are done.

4. 4

   Add the cream of chicken soup and one soup can of milk.

5. 5

   Cook, stirring often, for about 5 minutes.

6. 6

   Slowly add the Velveeta cubes while stirring.

7. 7

   Cook, stirring often, until all cheese is melted (try not to scrape the bottom of the pan with your spoon as the bottom sometimes has a layer of browned soup, if you scrape it off you will get chewy brown bits in your soup!) Note: This is when I like to add my cooked chicken, mushroom and steamed broccoli.

8. 8

   Serve with Italian bread for dipping. This soup is so thick and rich, you really don't need any side dishes, but I usually serve it with a salad.

9. 9

   Leftover soup can be frozen or refrigerated.

10. 10

    ENJOY!

* Per serving · 4 servings · Values may vary.

No additional tips available.