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      Title: Cheese Chicken Soup
 Categories: Poultry, Vegetables, Potatoes, Cheese
      Yield: 8 servings
 
      4 c  Shredded, cooked chicken
  3 1/2 c  Water
 21 1/2 oz (2 cans) cream of chicken
           - soup; undiluted
     16 oz Bag mixed vegetables;
           - thawed
 14 1/2 oz Can diced potatoes; drained
      1 lb Velveeta; diced
           Minced chives; opt
 
  In a Dutch oven, combine the first 5 ingredients. Bring
  to a boil. Reduce heat; cover and simmer until
  vegetables are tender, 8-10 minutes. Stir in cheese just
  until melted (do not boil). If desired, top with minced
  fresh chives.
  
  LaVonne Lundgren, Sioux City, Iowa
  
  Makes: 8 servings (22/3 quarts)
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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