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cast iron dutch oven full of Kelly's cheese soup with veggies and pasta.

Copycat Kelly's Cheese Soup

This creamy and comforting cheese soup really has it all. There are noodles, vegetables, and potatoes inside so it fills you up as it warms you up. It is one of our absolute favorite soup recipes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 12 Servings
Author: Carlee

Ingredients

  • 6 cups chicken stock
  • 2½ cups diced potatoes
  • 1 small onion diced
  • 2 10.5 oz. cans cream of chicken soup
  • 12 oz. bag frozen California mix vegetables
  • 4 oz. can sliced mushrooms
  • 6 oz macaroni noodles cooked and drained
  • 2 lb. Velveeta cubed

Instructions

  • In a large soup pot, bring 6 cups chicken stock, 2½ cups diced potatoes and 1 small onion to a boil. Boil for about 15 minutes.
  • Add the 12 oz. bag frozen California mix vegetables, 4 oz. can sliced mushrooms and 2 10.5 oz. cans cream of chicken soup and continue to cook until vegetables are tender.
  • Stir in cooked 6 oz macaroni noodles and cubes of 2 lb. Velveeta. Stir until cheese is melted and soup is creamy.

Nutrition

Serving: 1Serving | Calories: 313kcal | Carbohydrates: 35g | Protein: 22g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 35mg | Sodium: 1425mg | Potassium: 718mg | Fiber: 3g | Sugar: 10g | Vitamin A: 924IU | Vitamin C: 35mg | Calcium: 462mg | Iron: 1mg
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