Name: Velveeta Cheese Chicken Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Comfort food
Ingredients: 1 lb boneless, skinless chicken breasts, diced; 1 onion, diced; 2 cloves garlic, minced; 2 carrots, peeled and sliced; 2 stalks celery, sliced; 1 red bell pepper, diced; 4 cups chicken broth; 1 cup milk; 1 cup Velveeta cheese, cubed; 1/2 cup all-purpose flour; 1/4 cup butter; Salt and pepper, to taste; Chopped fresh parsley, for garnish

Instructions

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes.
Add the diced onion and minced garlic to the pot with the chicken. Stir and cook for another 2-3 minutes until the onions are translucent.
Sprinkle the flour over the chicken and vegetable mixture, stirring well to coat everything evenly. Cook for an additional 2 minutes to cook out the raw flour taste.
Gradually pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a simmer.
Add the sliced carrots, celery, and red bell pepper to the pot. Season with salt and pepper to taste. Let the soup simmer for about 15-20 minutes or until the vegetables are tender.
Reduce the heat to low and stir in the milk and cubed Velveeta cheese. Keep stirring until the cheese is completely melted and the soup is creamy and smooth.
Taste the soup and adjust the seasoning if needed. If the soup is too thick, you can add more chicken broth or milk to reach your desired consistency.
Serve the Velveeta Cheese Chicken Soup hot, garnished with chopped fresh parsley for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts