Marnie’s Cheesy Chicken Vegetable soup

Submitted by Marnie Ellis

I like to have soup, especially at this time of year. I created this recipe and have used different vegetables for different flavors. It is great for cold days, and is high in protein but low in carbs.

3 c water
2 tsp chicken bouillon
1/2 tsp garlic salt
1 can cream of chicken soup
1/2 c milk
1/2 c cheddar cheese, shredded (more or less to taste)
1 cans chicken chunks, or 1 lb chicken, precooked and cubed
1/2 lb baby carrots, cut into thirds
1 c broccoli florets, cut into small pieces
pepper to taste

In large pot, combine bouillon, garlic salt, and water and begin heating on medium. Add milk, soup and cheese and stir until cheese is melted. Add chicken and vegetables and stir well. Stir occasionally so it doesn’t stick to bottom of pot. Cook until vegetables are soft. (NOTE: for quicker cook time, pre-steam carrots to soften them before adding to soup). Add pepper to season as desired. I have also used corn, peas, and green beans in place of the broccoli and carrots. This soup can be done in very little time, depending on the vegetables used.
To reduce fat, use Campbell’s 98% reduced fat cream of chicken soup and/or reduced fat cheese.