1 c. carrots, sliced
1 c. celery, sliced
3 c. potatoes, diced
2 c. vegetable water
4 cans Cream of chicken soup
2 c. cubed Velvetta cheese (16 oz.)
Cover chicken with water. Add onion, salt and pepper. Slow boil for 20 minutes. Cook vegetables and save water. Cube the chicken and combine with vegetables and 2 cups vegetable water. Add 4 cans soup and the cheese. Warm through and serve. Great with other vegetables and bread bowls too.
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