Recipe Background
Iowa Soup is a road trip-inspired, cheese-filled comfort dish perfect for cozy nights.
The first time I made Iowa Soup, I was in a small, bustling apartment after returning from a whirlwind weekend road trip through the Midwest. My friend and I had hit the road during our college days, both craving adventure and comfort food in equal measure. Iowa had captured my heart with its fields and skies, but it was the soothing soups I found in local diners that left a lasting mark. I still remember unpacking in my apartment, clutching a few old notes and recipes gathered from friendly conversations on that trip. With a bit of nostalgia, I decided to create a dish that would fill the kitchen with warmth, reminding me of simpler times.
As I rummaged through the pantry, I found cans of cream of chicken soup tucked away. My refrigerator offered thawed mixed vegetables waiting to be transformed into something special. Velveeta cheese, a comfort from childhood lunches, made its way to the countertop. Adding lightly Cubed chicken breast was an easy choice, and once everything was stirred together in my trusty Dutch oven, the kitchen was transformed. I remember letting the pot simmer, allowing the ingredients to meld into a comforting embrace. A quick chef’s tip: stir steadily while incorporating the cheese, letting it melt gently into a creamy layer without boiling. This step ensures smoothness without overcooking.
That evening, my living room was filled with laughter and the delectable aroma of my Iowa-inspired concoction. Old road trip stories and new dreams mingled as we savored each spoonful. Garnishing with fresh parsley added a splash of color and a hint of freshness, lifting the dish's rustic roots. It's a moment I revisit every time I make this soup, a reminder of youthful explorations and the simple joys of coming home to something warm and inviting.
Ingredients
- 4 cups chicken breast cooked, cubed or shredded
- 3 1/2 cups water
- 2 (10.75-ounce) cans condensed cream of chicken soup
- 1 (16-ounce) package frozen mixed vegetables such as green beans, corn, peas, and carrots, thawed
- 1 (14.5-ounce) can diced potatoes drained
- 1 (16-ounce) package Velveeta® cheese cubed
- fresh parsley optional, to taste, for garnish
Directions
- In a large Dutch oven with the stovetop heat on medium-high, add the cooked chicken breast, the water, the cream of chicken soup, the mixed vegetables, and the potatoes.
- Bring the chicken mixture to a boil, while stirring frequently.
- Reduce the heat to medium-low and cover the pot.
- Simmer until the vegetables are tender, about 8-10 minutes.
- Add the cheese cubes to the soup mixture and cook, while stirring constantly, just until it is melted. Do not boil.
- Garnish with the fresh parsely and serve.
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