The Scoop
This soup has one simple philosophy: if a little cheese is good, a whole lot of cheese is probably better.
Iowa Soup is a creamy, cozy bowl loaded with tender chicken, vegetables, potatoes, and enough Velveeta to turn an ordinary weeknight into a full-on comfort-food event.
It comes together in one pot, which means less washing up and more time for the important things, like grabbing a blanket, finding your favorite show, and pretending the temperature outside doesn't exist. It's hearty enough to count as dinner and nostalgic enough to taste like someone’s grandma has been quietly keeping an eye on you.
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.
×
