2 chicken bouillon cubes
1 qt. (4 c.) water
1 c. milk
1 c. finely chopped onions
1 c. chopped celery
1 c. finely chopped carrots
2 1/2 c. diced potatoes
2 c. cream of chicken soup
1 lb. Velveeta cheese (diced)
1 1/2 - 2 c. diced cooked chicken

Cook vegetables in water and bouillon cubes. Do not drain. When vegetables are done, add soup and cheese. Stir until melted. Add chicken and milk. Stir until smooth. Pour into warm crock pot to keep hot.

Serve with soft bred sticks and your favorite fresh fruit for a delicious, light (and easy) meal. (Serves 8-10.)