This is a very easy soup to make and so delicious. It is the perfect soup for a cold, dreary day (or any day for that matter). It is one of my go-to soups when I need to have something cooking for when my craft group comes over or when I need to take a soup for a soup-salad potluck at work. Be sure to print out extra copies of the recipe as your friends are going to ask for it! You can do it in the crockpot or on top of the stove.
You will need chicken broth, condensed soup, chicken, potatoes, onions, carrots, and California Style frozen vegetables (cauliflower, broccoli, carrots). The original recipe calls for 1 lb Velvetta cheese, but I make a substitute that I think is much healthier.
First you need to trim off any visible fat from the boneless, skinless chicken breasts. You can use a whole chicken if you like, but you will need to cook that first, pick off the meat and skim off the fat. Believe me, chicken breasts are much easier and healthier. Cut the chicken breasts in 1-2 inch cubes.
Peel the potatoes and cut into 2 inch cubes. I use 3-4 large potatoes. Don’t cut them too small unless you want them to totally disintegrate. This will make a thicker soup, but I like the chunkiness! Peel and cut the carrots into “coins.” Skin the onion and dice.
Put the chicken, potatoes, carrots and onions into a large soup pot or into the crockpot. Pour in the 2 boxes of chicken broth. On the stove top, cook over medium heat with the lid on, stirring occasionally. The soup should have a strong simmer going. This will take about 30 minutes. In the crockpot, cook on low for 8-10 hours or high for about 4-5.
When the potatoes are tender and the meat is cooked throughout, you need to add the Cream of Chicken condensed soup. I really like this kind by Pacific. Although not marked on the outside of the box, after researching, I found it to be gluten-free. The recipe calls for two boxes, but lots of times I just use one. I don’t want the chicken flavor to overpower the yummy cheese! Blend it well into the soup.
My original recipe uses 1 pound of Velvetta cheese. I make a healthier version using gluten-free flour, 2% Lactaid milk (I’m lactose intolerant so you could use regular milk if you don’t have any issues) 2 1/2 cups shredded sharp cheddar cheese, and two tablespoons butter.
Melt the 2 T. butter in a separate saucepan on top of the stove. Once it is melted, wisk in the 2 T. gluten-free flour. When that is well blended and lump-free, slowly add in the 2 c. of milk, stirring as you pour. Let it thicken as it cooks for a few minutes and then add two and a half cups of shredded cheddar cheese.(Sometimes I add 3 cups as I really like cheese). Stir until melted. Then add to the soup cooking on top of the stove or in the crockpot.
Next, add the 2 pound bag of California Style frozen vegetables. Remember, I said this was easy, hence the chopped frozen veggies. I’ve done this several times using fresh broccoli, cauliflower and carrots. When I use the fresh, I add them to the soup with the first set of vegetables as they will need to cook longer.
Cook for about 20 minutes more, stirring occasionally as the cheese can burn to the bottom of the pan if cooked too long or too high. The soup will thicken some.
Once the vegetables are cooked through, it is time to chow-down! I avoid adding salt to the soup as there are so many people with high blood-pressure problems and watching their sodium intake. Plus cheese has sodium. I sprinkle a little bit of cracked pepper on top.
Serve it with a slice of warm homemade bread and the dreary, cold day will magically transform into a cosy, warm, yummy day!
Cheesy Potato-Chicken Gluten-Free Soup
Place in crock pot or in a large soup pan on top of the stove:
1 1/2 boneless/skinless chicken breasts cut into cubes
2 1/2 c. potatoes cut into cubes. Leave these rather large
1 c. sliced carrot “coins”
1 c. diced onions
2 – 32 oz. boxes of organic chicken broth
Cook these ingredients on medium heat at a simmer for about 30 minutes or 4 hours on high in the crockpot, until chicken and potatoes are done.
Add 1-2 cans of condensed cream of chicken soup. Blend well.
Add 1 lb. Velvetta. (See my substitute below) Stir until well-blended. Continue to cook stirring occasionally.
Add a 2 pound bag of California Style frozen vegetables. Cook for 20 until vegetables are tender.
Salt and pepper to taste
To substitute for melted Velvetta:
In small sauce pan mix:
2 T butter
2 T Gluten-Free flour (Regular flour is fine if you don’t need GF)
1-1/2 c. 2% milk
2 ½ c. shredded cheddar cheese
Melt butter and whisk in flour. Gradually add the milk stirring constantly. When it is well-blended, add the cheese. Continue to stir. Once it has thickened, somewhat, and is hot and creamy, it is done!
Serve with warm bread for a delicious, satisfying meal.
