Tuesday, April 16, 2013

Cheesy Chicken and Broccoli Soup

2 cups chopped carrots
2 cups diced celery
1 cup chopped onions
1 cup diced potato
2 cans (10.75 oz) Cream of Chicken soup
32 oz 2% Velveeta
10 cups water
1 10-oz package frozen broccoli
*I added cooked chicken to the soup for added flavor & protein
Heat 8 cups of water.  Add onion, carrots, celery, potatoes and broccoli.  Boil for ten mnutes.  Add chicken soup & cut Velveeta into cubes & add 2 more cups of water.  Add salt & pepper to taste.  Turn heat to low.  Stir constantly until cheese melts.  Cool.
Freezing Directions:  Pour into freezer containers.  Seal, label & freeze
Serving directions:  Thaw & reheat, stirring often to remix.
Number of servings:  12

No comments:

Post a Comment