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From: howard@m.cs.uiuc.edu (Bonnie Howard)
Newsgroups: rec.food.recipes
Subject: CHICKEN: Thick Cheese Soup
Summary: original subject was Re: REQUEST: Thick Cheese Soup
Keywords: recipe chicken
Message-ID: <1991Feb18.150115.17590@mthvax.cs.miami.edu>
Date: 18 Feb 91 14:59:11 GMT
References: <1991Feb17.035932.1574@mthvax.cs.miami.edu>
Followup-To: rec.food.cooking
Organization: University of Illinois, Dept. of Comp. Sci., Urbana, IL
Lines: 30
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

Cheese Soup ---- serves 4-6 hungry people

1 qt water
4 chicken boullion cubes
3 stalks celery - chopped bite-sized pieces
1 *large* onion - I like the flavor the onions add to soup.

Bring to a boil and let simmer for about 45 minutes....

Then add:

16oz bag mixed veggies
2-3  large potatoes - cubed into bite-sized pieces
2    carrots sliced

Let cook till veggies are tender - then add:

2 cans cream of chicken soup - I prefer Campbell's - most others watery
1/2# velvetta cheese or 1/4# depending on how cheesy you want it.

Cook slowly till cheese is melted and serve.  I usually have homemade
bread or French bread with this meal.

This is a very easy recipe and most people like it.  You do not need to
add salt as there is plenty with the can soups and cheese.  This is
also a good way to use leftover chicken.  You can put in about 1c of
leftover chicken when you put in the veggies.  ENJOY!!!!!

bonnie
howard@cs.uiuc.edu