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Add a photoServings: 8
Ingredients
- 4 chicken bouillon cubes
- 6 c. water
- 2 1/2 c. diced potatoes
- 1 c. diced celery
- 1/2 c. diced onion
- 1 pound Velveeta cheese
- 1 (18-20 ounce.) pkg. frzn broccoli and cauliflower
- 2 cans cream of chicken soup
Directions
- Boil bouillon cubes, water, potatoes, celery and onion for 20 to 25 min till tender. Add in broccoli and cauliflower. Mix and cook for 10 to 15 min. Add in 2 cans cream of chicken soup. Stir till dissolved. Add in Velveeta cheese cut into small cubes, stir till dissolved.
- VARIATIONS: May add in 1 lb. hamburger browned and liquid removed to soup or possibly 2 c. cooked chicken. Soup can be frzn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 527g | |
| Recipe makes 8 servings | |
| Calories 306 | |
| Calories from Fat 160 | 52% |
| Total Fat 17.77g | 22% |
| Saturated Fat 9.61g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 1763mg | 73% |
| Potassium 651mg | 19% |
| Total Carbs 21.52g | 6% |
| Dietary Fiber 2.2g | 7% |
| Sugars 6.91g | 5% |
| Protein 15.53g | 25% |
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