A chilly, rainy September day!
My mom makes great soup and this is one of my favorites. I have asked her for the recipe at least 10 times, but fail to remember where I put it. This time, I learned, I’ll put it on the blog and never loose it again!
I hope you like it as much as I do.
What you need:
- 3 cups water
- 3 tsp chicken bouillon
- 1 can cream of chicken soup
- ½ cup onion
- ½ cup celery
- ½ cup carrots
- ½ cup broccoli
- ½ cup cauliflower
- 1 small potato
- ½ lb American cheese (Velveeta)
What you do:
- Chop onion, celery, carrots, broccoli, cauliflower and potatoes. Chop so they are similar in size so they cook evenly. Set aside.
- Bring water, chicken bouillon and cream of chicken soup to a boil.
- Add onion, celery, carrots and potatoes. Cook until al dente (They will continue cooking).
- Add broccoli and cauliflower. Cook until al dente.
- Reduce heat to low.
- Add American cheese (works best if you chop up into smaller slices so it will melt quicker). DO NOT SIMMER OR BOIL! It will burn the cheese.
- Continue heating soup until warm.
- Serve with bread, croissant rolls or Beer Bread!
Tips / Variations:
- You can use frozen veggies! Just buy a mixed bag of carrots, broccoli and cauliflower. You will have to add these at the same time as the cheese since they won’t take long to cook
- Don’t have a block of Velveeta? You can use sliced American cheese.
- Try using low sodium or low fat cream of chicken soup. It will taste almost the same.
- Use cream of celery instead of cream of chicken soup.
- Don’t have one of the veggie or potato ingredients? Skip it, it will still be good.
- We often have leftover potatoes from dinners. Chop them up, freeze them and use them in soup like this. Just add them right before the cheese since they won’t take long to cook.