Recipe Background
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!
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
- 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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