Iowa Soup

Name: Iowa Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
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

Chicken Diner-Style Stove-Top

Time: 30 minutes

Yield: 8 servings

About

A trip to the Midwest would not be complete without a down-home kind of soup. Iowa Soup is a hearty addition and comfort food at its finest; shredded savory chicken, mixed crisp veggies, tender potatoes, and so, so much melty cheese, all deliciously combined in a pretty downright tasty bowl. Almost like a chicken pot pie without the pie, Iowa Soup is farm-fresh with great taste!

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

Step 1 -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.

Step 2 -Bring the chicken mixture to a boil, while stirring frequently.

Step 3 -Reduce the heat to medium-low and cover the pot.

Step 4 -Simmer until the vegetables are tender, about 8-10 minutes.

Step 5 -Add the cheese cubes to the soup mixture and cook, while stirring constantly, just until it is melted. Do not boil.

Step 6 -Garnish with the fresh parsely and serve.

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