Monday, November 28, 2011

Eating with Liz 2011 - Cheesy Chicken Soup

Here's your recipe for the week.


Cheesy Chicken Soup

2 chicken breasts, cooked, diced

1 pkg. Bear Creek Chicken Noodle soup mix

8 oz pkg. Velveeta Cheese


Follow directions on Soup mix package.

Add chicken and cheese. Simmer, stirring often, until cheese is melted.


Crispy French Bread

½ loaf French bread


Warm bread in oven until crispy. Cut in chunks and serve with melted butter


Sliced Apples w/ Peanut Butter

1 apple

Peanut butter

Thinly slice apples and top with peanut butter.


Soup was the easy choice for dinner last week since John was sick and chicken noodle sounded pretty good. I was just going to make the chicken noodle soup, but John said just to do the recipe and get it over with. So I did.


What I did differently:

I only used 8 oz of Velveeta cheese. I changed the recipe above to reflect this. It originally called for 16 oz, but after making it with only 8 oz. I think that an entire pound of Velveeta would have been TOO MUCH. It was good with just the smaller amount.


This was so easy to make and it's pretty good.

Heads Up! The Bear Creek soup mixes make a lot of soup.



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