Brown Jug Soup

Brown Jug Soup

52 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
JACKIE MEIBORG
Recipe by  JACKIE MEIBORG

“This is a cheesy soup, with lots of vegetables. It is a great winter time soup! You can also substitute whatever other vegetables you like ...”

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Ingredients

Adjust Servings

Original recipe yields 6 - 8 servings

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Directions

  1. In a large soup pot, dissolve chicken bouillon cubes in 6 cups of water.
  2. Add all the vegetables, fresh and frozen, to the pot. Simmer for 30 minutes.
  3. Stir in cream of chicken soup. Add cheese, and mix until melted. Serve.

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Reviews (52)

Rate This Recipe
MELISSA THORNTON
15

MELISSA THORNTON

I loved this soup, but my only concern was that it was very salty. I think omitting the boullion would reduce the sodium content without compromising the flavor. I also used light "Velveeta" and reduced fat cream of chicken soup to lower the fat content. Very good on a cold day!!!

LILQUIZ
8

LILQUIZ

Easy after work recipe that you can just throw together. I sometimes use just regular water in place of chicken broth and throw in cut up smoked sausage. Both the sausage and broth would make the soup too salty-especially with the Velveeta cheese.

Heidi
6

Heidi

I made this to put into the Italian Bread Bowl recipe. This soup was really, really good. Even the super picky 8-year old wanted seconds. I did make some changes, replaced one of the chicken bouillon’s with a beef bouillon cube, a few dashes of mustard powder and a teaspoon of minced garlic.

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Nutrition

Amount Per Serving (7 total)

  • Calories
  • 399 cal
  • 20%
  • Fat
  • 21.8 g
  • 34%
  • Carbs
  • 33.6 g
  • 11%
  • Protein
  • 18.4 g
  • 37%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 2099 mg
  • 84%

Based on a 2,000 calorie diet

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