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Cheesy Chicken Soup




Source of Recipe


Brandy


Cheesy Chicken Soup



2-3 Boneless Skinless Chicken Breast (Reserve 10 cups of broth)

2 chicken Bouillon cubes

1 garlic bouillon cube (they have these in the Mexican food section at the commissary)

1 onion bouillon cube (same with these)

1 can cream of chicken soup

2 cups half and half

Whole box of Velveeta cheese (the regular one) cut into chunks

1-2 cups of shredded hash brown potato’s

Salt and pepper to taste!



Boil chicken breast then chop into chunks. To the reserved broth add all of the bouillon cubes whisk until dissolved then add cream of chicken soup, half and half and Velveeta cook slow and whisk during cooking to prevent from burning, after cheese has melted add the chicken and frozen shredded hash brown potato’s and simmer soup for about ½ hour.



Serve with Ritz crackers or Baguette Bread (Schwans has great Baguette’s that take only 13 minutes to cook) for dipping!!! Wonderful!!!