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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I have made this recipe for 25 years and still get request for the recipe. My son is a diabetic and this is the only way I can get him to eat vegetables. This is my favorite soup. Ingredients:
4 chicken bouillon cubes |
1 1/2 quarts water |
2 1/2 cups cubed potatoes |
1 1/2 cups sliced carrots |
1 1/2 cups sliced celery |
1/2 cup diced onion |
20 ounces frozen broccoli |
20 ounces frozen cauliflower |
2 (10 3/4 ounce) cans campbell's cream of chicken soup |
1 lb velveeta cheese, cubed |
Directions:
1. In a large pot combine chicken broth cubes, water, potatoes, carrots, celery and onion.
2. Cook for 20 minutes.
3. Add broccoli and cauliflower and cook 10 minutes longer.
4. Add cream of chicken soup and cheese and cook until cheese melts.
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