Cheesy Chicken Vegetable Soup

Here in Southern Illinois we went from Summer to Winter weather all within a week.  I am afraid we are skipping Fall altogether this year.  We have had a lot of soccer and football games in the cold, damp weather and that has left me craving soup.  We have already had soup twice in one week!

I hadn’t made Cheesy Chicken Vegetable Soup in a couple of years, but I won’t make that mistake again!  I forgot how good it is!  This soup is one of those recipes that feels like a guilty pleasure because of the cheese, but is actually not too bad for you.

This Cheesy Chicken Vegetable Soup is so easy to put together, especially if you already have chicken cooked.  The recipe actually calls for chicken breasts, but feel free to use whatever part of the chicken you like.  I think a rotisserie chicken would work well for this recipe if you didn’t have chicken already cooked.

I would like to note that I am not typically a ramen noodle fan, but they work really nice in this recipe.  I would suggest breaking the noodles up a little before putting them in the broth.  That will ensure you don’t have a mass of noodles in the middle of the pot.

This Cheesy Chicken Vegetable Soup really is a cinch to put together and tastes delicious.  Try it tonight!

Cheesy Chicken Vegetable Soup

This Cheesy Chicken Vegetable Soup comes together quickly for a great comforting weeknight dinner.

Course Main Course
Cuisine American
Servings 6


  • 3-4 chicken breasts, cooked and shredded or chopped
  • 3-4 c chicken broth
  • 1 bag California blend vegetables, frozen
  • 1 pkg chicken flavored ramen noodles
  • 1 can cream of chicken soup
  • 1 can water
  • 8 oz Velveeta, cubed


  1. In a large pot combine cooked chicken, broth, cream of chicken soup and water and bring to a boil.

  2. Add frozen vegetables to pot and boil for 5 minutes.

  3. Reduce heat to a simmer and add noodles, chicken seasoning packet and cheese.  

  4. Cook until cheese is melted and noodles are tender. 

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