Cream of Chicken and Cheese Soup
- In a large saucepan bring the water to boiling. Add chicken breast. Return to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until chicken is tender and no loner pink. Remove chicken.
- Add onion, carrot, and celery to cooking liquid. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
- When cool enough to handle, remove chicken from bones; discard bones. Chop the chicken. Stir soup and milk into vegetable mixture until smooth. Add chicken and cubed cheese; heat and stir until cheese melts. If desired, garnish with shredded cheese.
Nutrition Facts (Cream of Chicken and Cheese Soup)
- Per serving:
- 209 kcal cal.,
- 11 g fat
- (5 g sat. fat,
- 47 mg chol.,
- 820 mg sodium,
- 11 g carb.,
- 1 g fiber,
- 16 g pro.
- Percent Daily Values are based on a 2,000 calorie diet