This recipe is also in the cookbook from my mother-in-law, however it was submitted by Gina as well! We LIVE on this soup during winter. It is so good served in a fresh bread bowl. It also re-heats well, and lasts for about a week in the fridge!
1 C. diced onion
2 TB butter
3 chicken bouillon cubes
1 C diced celery
3 ½ C water
4-5 medium potatoes
3-4 sliced carrots
2 cans cream of chicken soup
½ head broccoli
1 lb Velveeta cheese cubed
Fresh parsley (a hand full) Chopped
Sauté onion, celery, and butter. Add water, bouillon cubes, potatoes, carrots, parsley, and broccoli. Cook 15-20 minutes with lid on to steam vegetables. Add cheese and chicken soup. Cook on low until warm.
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hmmm, gina made this for cooking gals once and it was the best. I mean really, really good!
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