I made this in the slow cooker. If you want a super quick stovetop meal, use some cooked chopped chicken instead of uncooked chicken breasts. I like to use rotisserie chickens for the cooked chicken. Bring the first 8 ingredients to a boil and boil for about 15 minutes. Reduce the heat to simmer and add the remaining ingredients. Cook for a few minutes more and serve.
This makes a ton of soup. It is great for a crowd or a freezer meal later. I made a batch of this last week before my Paris trip. I froze the leftover so he could eat it while I'm gone this week. I love these GladWare Soup Containers - http://amzn.to/1ixvtXS. They work great for individual servings.
serves 8 to 10
- 4 boneless skinless chicken breasts
- 4 cups chicken broth
- 2 tsp chicken boullion or 2 chicken boullion cubes
- 1 cup water
- 1 cup sliced celery
- 1 cup chopped carrots
- 2 cans cream of chicken soup
- 1 (4oz) can sliced mushrooms, drained
- 2 cups half-and-half
- 4 cup shredded cheddar cheese
Place chicken, broth, bullion, water, celery, carrots, cream of chicken soup and mushrooms in slow cooker and cook on LOW for 6 to 8 hours. Remove chicken from slow cooker and chop. Return chicken to slow cooker. Stir in half-and-half and shredded cheese. Cook on HIGH for 15 minutes, until cheese is melted. Stir and serve warm.
*Stovetop directions - use 1 rotisserie chicken for the chicken breasts. Place first 8 ingredients in a Dutch oven. Bring to a boil and cook for about 15 minutes. Reduce heat to simmer, add half-and-half and cheese. Cook until cheese is melted.
CONNECT WITH PLAIN CHICKEN