1 pt. water
2 chicken bouillon cubes
1 C. diced celery
1/2 C. diced onion
2 1/2 C. Diced, peeled potatoes
1 C. diced carrots
1 (15-oz.) can whole kernel corn
1 C. peas
1 pt. milk
2 (10 3/4-oz.) cans Cream of Chicken soup
1-lb. Cheddar Cheese
1-lb. cooked chicken breast
Boil water and add boillon cubes, celery, onion, potatoes and carrots. Simmer until veggies are almost tender, about 20 min. Add corn and peas and milk. Warm everything up again and then add the soup (undiluted) and grated cheese. Add chicken and heat until the cheese is melted. (This is also a great recipe for bread soup bowls or as a filling for pot pies.)
