Chicken Vegetable Soup

6 cups water

1 pkg (10 oz) frozen mixed vegetables

1 pkg (16 oz) frozen chopped broccoli

1 2-lb pkg frozen hash brown potatoes

1 can chicken broth

2 cubes chicken bouillon

1 cup chopped onion

4 chicken breasts (boiled and chopped)

2 cans cream of chicken soup

2 cups milk (I use 2%)

1 lb Velveeta cheese (cubed)

1 tsp black pepper

In a very large pot, bring water to boil, add veggies, return to boil, add bouillon, onions and chicken. Simmer 3 mins, then add cream of chicken soup, milk, cheese and pepper. Stir until cheese melts (watch carefully as this really sticks in bottom of pan because of the cheese and milk). Serves 10-15. Freezes well. This is also Berneice’s recipe. This will make about 2 gallons of soup. That was one recipe that we ate on through Christmas. I suppose you could cut in half. Must eat with corn bread!! The frozen vegetables that I had used were cauliflower, carrots and broccoli. I sometimes use 2 of them instead of 1 each. Either is OK.