Ingredients
Scale
- 4 carrots shredded
- 12 Oz frozen broccoli package
- 8 green onions, finely chopped
- 26 Oz cream of chicken condensed soup
- 32 Oz chicken broth (1 box)
- 16 Oz Velveeta cheese (half the box)
- 1 cup cheddar cheese
- 4 chicken breasts, boneless and skinless shredded
Instructions
- Wash the carrots and peel them. Then using a grater finely shred the carrots and set aside in medium size bowl. On a cutting board take out the frozen broccoli and cut it up into small chunks and add to the bowl. Cut up the green onions finely chopped and add to the bowl.
- Pour the chicken broth and cream of chicken condensed soup into a stock pot. Use a whisk to blend the broth together and then bring to a boil. Cut up the Velveeta cheese in chunks and add to the soup. Turn it on to medium heat stir often till the cheese is melted and soup is heated through. Turn the heat to simmer and add your chicken breasts, broccoli, carrots and green onions to the soup. After 15 minutes, remove the chicken breasts from the soup with tongs and transfer to a plate to cool. When the chicken is cool enough to handle, shred the chicken using a fork and knife, and add back to the broccoli cheese soup. Add the cheddar cheese and continue simmering the soup until the vegetables are tender and cheese is melted.
Nutrition
- Serving Size: 8
- Calories: 427
- Sugar: 7
- Sodium: 1991
- Fat: 25
- Saturated Fat: 13
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 19
- Protein: 32
- Cholesterol: 103