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Cheesy Chicken Soup Recipe
|Chicken breast||8 Ounce, halved lengthwise|
|Water||1⁄2 Cup (8 tbs)|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Carrot||1⁄4 Cup (4 tbs), chopped|
|Celery||1⁄4 Cup (4 tbs), chopped|
|Condensed cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Milk||3⁄4 Cup (12 tbs)|
|Shredded sharp american cheese||2 Ounce|
Serving size: Complete recipe
Calories 770 Calories from Fat 270
% Daily Value*
Total Fat 30 g46.2%
Saturated Fat 16.6 g82.9%
Trans Fat 0.1 g
Cholesterol 219.6 mg
Sodium 1329.5 mg55.4%
Total Carbohydrates 46 g15.3%
Dietary Fiber 3.2 g13%
Sugars 14.1 g
Protein 77 g153.4%
Vitamin A 150.6% Vitamin C 14.2%
Calcium 63% Iron 15.2%
*Based on a 2000 Calorie diet
Micro-cook, covered, till chicken and vegetables are tender, about 7 minutes.
Remove chicken; cool slightly.
Discard skin and bones; cut up meat.
Return chicken to casserole.
Stir in condensed soup; blend in milk.
Micro-cook, uncovered, till hot, 4 to 5 minutes, stirring once.
Stir in cheese till melted.