Saturday, June 15, 2019

Chicken Cheezy Soup for #SoupSaturdaySwappers

The theme this month, should you choose to accept it, for Soup Saturday Swappers that is, is a soup using Cheese. We're celebrating Dairy Month and Ashley of Cheese Curd in Paradise is our hostess.
I was conflicted, torn, beside myself.

It's hot outside so I needed something that could be made fast, and of course it had to taste good as well.
Chicken Cheezy Soup

I wavered between my beloved Mexican style soups, and the dim, faint memory I had of a used to be famous beer cheese soup from the now defunct Baby Doe's Matchless Mine in Dallas. Which apparently was based on Cheese Whiz.

And then my attention went to a soup my niece made for us about ten years ago, which was basically a potato cheese soup.

I tell you my mind was confused looking at all my options, so I went sorta mexican, sorta beer cheese soup and kinda potato cheese.

Not when you taste this you won't.  I'm just calling it Chicken Cheezy Soup.
It's also a sippable soup.  I know, but having a soup I can sip while working at my computer, is a good thing.
Chicken Cheezy Soup

Chicken Cheezy Soup

I think this one hits most of the right notes as well. 

To start with, I used some of my home made stock.  You can use packaged stock as well. I did amp up the flavor using some Herb Ox chicken seasoning as well. It's salt free, but adds a nice note.
Chicken Cheezy Soup
   And there is plenty of salt in the cheese sauce. Yes, I said cheese sauce, I used some Velveeta Cheese sauce in here. I don't use a lot of prepackaged stuff, but DH likes his mashed taters with the addition of instant garlic potato flakes and you can't beat the meltability (is that a word?) of Velveeta.  I chose to use the cheese sauce in this recipe.

Cheezy Chicken Soup
Chicken Cheezy Soup

Yield: 4 servings
Author: Sid's Sea Palm Cooking
prep time: 10 Mcook time: 15 Mtotal time: 25 M
Full of cheese flavor, it's perfect with a slice of home made bread.


Cheezy Chicken Soup
  • 4 cups Chicken Broth
  • 1 packet Herb Ox chicken base (no salt)
  • 2- 4 oz. Pouches Velveeta Cheese Sauce
  • 1 cup beer- I used Corona
  • ½ cup instant garlic potato flakes
  • 2 cloves roasted garlic- minced
  • Chives for garnish
  • Sliced Radish for garnish if desired
  • Leftover cooked chicken, minced if desired.


How to cook Cheezy Chicken Soup

  1. Simmer the soup stock, roasted garlic and beer together for 5 minutes. Whisk in the instant potato flakes and let cook for 2-3 minutes. Add the cheese sauce and heat through. Serve with some chopped chives on top and some leftover chicken. This also goes well with toasted sourdough buns.
Created using The Recipes Generator
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. There is just something about thick, meltable, cheese-like stuff that makes soups so delicious.

  2. When you want a melty cheese for a sauce or a soup....Velveeta or Cheez Whiz is a fast and easy way to assure good results.

    1. The only time I use either one, is for a soup or a sauce. Or... my locally famous Mac n' Cheese.

  3. Such a smooth and creamy soup!! Beer and cheese should get married!

  4. I like the added beer in here. Very tasty.

  5. Your soup looks delicious! Hope you are having a fantastic week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
    Miz Helen

    1. It was very good, and I had a fantastic week, thanks so much for dropping in. Hope you have a great week as well.


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