Brown Jug Soup

Ingredients

  • 4 cubes chicken bouillon
  • 6 cups water
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 3 cups peeled and cubed potatoes
  • 1 (10 ounce) package frozen mixed vegetables
  • 1 (10 ounce) package frozen chopped broccoli
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 pound processed cheese, cubed

Directions

In a large soup pot, dissolve chicken bouillon cubes in 6 cups of water.

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Add all the vegetables, fresh and frozen, to the pot. Simmer for 30 minutes.

Stir in cream of chicken soup. Add cheese, and mix until melted. Serve.