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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
3 cups water |
3 chicken bouillon cubes |
1 medium yellow onion, chopped |
4 stalks celery, sliced |
3 carrots, sliced |
1 cup broccoli floret |
1 cup cauliflower floret |
1 medium russet potato, skinned and chopped into 1/2-inch cubes |
2 (10 1/2 ounce) cans cream of chicken soup |
1 1/2 lbs velveeta cheese, cubed |
Directions:
1. Heat the water in a large skillet over medium-high heat. Add the chicken bouillon cubes and
2. stir until dissolved. Add onions, celery, carrots, broccoli, cauliflower and potatoes. Simmer
3. for 30 minutes. Add cream of chicken soup and bring to a boil.
4. 2. Add the Velveeta cubes to the skillet gradually and continue to stir until smooth. Do not bring
5. to a boil once the cheese is added. Serve in a bread bowl or with bread.
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