Chickent and Keilbasa Cheese Soup


Chickent and Keilbasa Cheese Soup

Awesome with crusty bread
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup


  • 1 ½ cups onions diced
  • ½ cup butter
  • ¾ cup flour
  • 1 – 14.5 oz. can chicken stock
  • 1 qt. milk
  • 2 lbs. Velveeta real stuff, not fat free, cubed
  • 2 boneless chicken breasts cubed
  • 1 beef kielbasa sliced


  • Sauté onions in butter over medium high heat until onions are translucent. About 5 minutes.
  • Slowly add flour, stirring continuously. Trying for an almost paste like consistency.
  • Slowly add chicken stock, stirring continuously.
  • Slowly add milk, again stirring continuously.
  • Once milk is added, heat until soup starts to thicken. Stir occasionally to make sure nothing is sticking to the bottom of the pan. (about 10 minutes)
  • While soup is thickening, cook cubed chicken until no pink shows. Add sliced kielbasa and cook until it starts to brown.
  • Slowly add cubed Velveeta to soup. Add a little, stir, add a little more, stir again.
  • After Velveeta is added and has fully melted, add chicken and kielbasa.
  • Stir everything well to combine


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