CHEESY CHICKEN SOUP Barb Stanley Kitchen

MAKING THE SOUP

10 cups of water (1 can chicken broth)

6 cups potato chunks

5 cups carrot chunks

1 large onion chopped

1 head broccoli (chop florets)

6 Chicken Breasts (cooked and shredded)

2 cans Cream of Chicken soup

1-2 lbs. Velveeta Cheese 

Simmer vegetables in water and chicken broth until tender.

Stir in Cream of Chicken soup.

Add cheese in chunks. Cover until melted. Serve.

Enjoy!

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