Wednesday, December 22, 2010
Linda's Cheesy Chicken Soup
4 cups cooked chicken breast (could use leftover turkey)
3 1/2 cups water (or you could use canned chicken broth)
1 can cream of chicken soup, undiluted
1 can cream of celery, undiluted
1 pkg (16 ounces) frozen mixed vegetables, thawed
2 cans (14 1/2 oz.) potatoes, drained and cut in smallish pieces
1 pkg. (16 oz.) Velveeta, cubed
In a heavy pan or Dutch oven, combine the first five ingredients. Bring to boil. Reduce the heat: cover and simmer for 8-10 minutes or until vegetables are tender. Stir in the cheese just until melted (do not boil).
Yield: 7 servings
(I cooked my chicken breasts with some celery and onions and used the stock in place of the water called for)
The reason I took a picture is to send it to my son for a project he has developed that uses exchanges of recipes for donations to charitable organizations - sort of like an organizational cookbook on line. Very smart idea and he is honing the final results.
Enjoy the soup!