Brown Jug Soup

Brown Jug Soup

53
JACKIE MEIBORG 0

"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 ..."
Saved
Save
I Made it Rate it Share Print

Ingredients

50 m servings 399 cals
Serving size has been adjusted!

Original recipe yields 7 servings

Adjust

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

53
  1. 59 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

I thought this was okay. Maybe a little too cheesy for my taste. Then I grabbed some leftover Christmas turkey and threw that in...it made a world of difference! So much better!

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...

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 ...

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 th...

I thought this was okay. Maybe a little too cheesy for my taste. Then I grabbed some leftover Christmas turkey and threw that in...it made a world of difference! So much better!

Delicious soup. Very easy to make. I have never been very good at making soups or gravies. I looked it over, had all of the ingredients and decided to give it a go. Since my wife loves soup, eve...

I make a soup that tastes very similar to this but my dh always complains it's too thin--he likes a very thick soup. This was Perfect. Both of us liked it so much better than the recipe I have...

Yum - think cheesy vegetable soup. Very good and very easy. I used a low sodium chicken broth instead of boullion and it wasn't too salty at all. I might add just 1/2 the celery next time. This ...

I thought this was very good. I agree it was slightly salty, but I definetly would make it again.

My kiddos (5, 3 and 2) love this soup and so does hubby. I did sautee my onions and celery with one clove of garlic before adding it to the soup. I also added a bay leaf while it simmered. I did...