1 c. chopped celery
1 c. chopped onions
4 chicken bouillon cubes
2 cans cream of chicken soup
2 1/2 c. chopped potatoes
1 lb. Velveeta cheese
1 1/2 c. noodles
1 bag California blend vegetables

Boil 48 ounces water, celery and onions. Add frozen vegetables and potatoes. After vegetables are only firm, add noodles and cubes. When everything is soft, add cheese and chicken soup.

Stir constantly as it sticks easily.