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Cheesy Chicken and Veggie Soup Recipe

Looking for an easy Cheesy Chicken and Veggie Soup recipe? Learn how to make Cheesy Chicken and Veggie Soup using healthy ingredients.


Submitted by ocajunally

Makes 12 servings



A fabulous light summer soup that is still rich and cheesy! Enjoy this with your family and friends!

Recipe Ingredients for Cheesy Chicken and Veggie Soup

3 1/2 lb. chicken, whole cut into pieces
1 tsp. black pepper
1 tsp. paprika
1/2 tsp. garlic powder
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried sage
8 cups water
2 medium Onion Yellow
1 cup chopped celery
1 cup chopped carrot
10 3/4 oz. HEALTHY REQUEST® TOMATO SOUP
3 cups Yellow Squash
3 cups Zucchini
1 medium Bell Pepper Red
12 tablespoon Poblano Pepper
10 oz. frozen corn
2 tbsp. all-purpose flour
2 tbsp. unsalted butter
2 cup skim milk
8 oz. 2% cheddar cheese
12 thick slice [105090] slice Sour Dough

Recipe Directions for Cheesy Chicken and Veggie Soup

  1. Rinse and pat dry chicken pieces. Mix together the chicken rub recipe with a fork. Rub the rub all over your chicken pieces including under the skin. Let the chicken sit covered in the refrigerator for 30 minutes to an hour.

  2. In a stock pot, combine all of the stock ingredients until the tomato soup in well incorporated and the mixture comes to a slow boil. Carefully add the chicken pieces to the pot and return to a slow boil for 35 to 45 minutes until chicken is tender.

  3. Carefully remove the chicken pieces from the pot and set aside to cool. Add corn, red bell and poblano peppers to the boiling stock. Return to a boil for 15 minutes and start on cheese sauce.

  4. To make cheese sauce, combine flour and butter in a separate sauce pan on medium high heat. Stir the mixture constantly as it can burn easily until it gives off a nutty aroma and become a light caramel color. Slowly whisk in the milk. Once the two are combined, continue to cook on medium high while whisking until sauce begins to thicken. Slowly add in cheese until it is thoroughly incorporated in the sauce.

  5. Add two ladles of stock to the cheese sauce and whisk together. Add cheese sauce, zucchini, and yellow squash to the soup. Stir the soup until the cheese sauce is combined as it can burn if it sits on the bottom of the pot. Slow boil 10 to 15 minutes more.

  6. While the vegetables are finishing cooking, debone and skin the chicken pieces. Discard the bones and skin. Cut the chicken meat into bite sized chunks and stir back into the soup. Serve your finished soup with French or sour dough bread, included in the nutritional information.

Categories

Soup

Nutrition Facts
Serving Size 570.5g
Amount Per Serving
Calories
511
Calories from Fat
134
% Daily Value*
Total Fat
14.9g
23%
Saturated Fat
6.5g
32%
Trans Fat
0.0g
Cholesterol
128mg
43%
Sodium
665mg
28%
Potassium
657mg
19%
Total Carbohydrates
42.1g
14%
Dietary Fiber
3.7g
15%
Sugars
7.9g
Protein
50.9g
Vitamin A 59% Vitamin C 56%
Calcium 26% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in niacin
  • High in selenium
  • High in vitamin A
  • High in vitamin C
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