Step 1

In a large Dutch oven with the stovetop heat on medium-high, add the cooked chicken breast, the water, the cream of chicken soup, the mixed vegetables, and the potatoes.

Step 2

Bring the chicken mixture to a boil, while stirring frequently.

Step 3

Reduce the heat to medium-low and cover the pot.

Step 4

Simmer until the vegetables are tender, about 8-10 minutes.

Step 5

Add the cheese cubes to the soup mixture and cook, while stirring constantly, just until it is melted. Do not boil.

Step 6

Garnish with the fresh parsely and serve.