Brown Jug Soup, Chicken Base (Slow Cooker)

By McLean

Ingredients

• 1 can chicken broth
• 4 chicken bouillon cubes
• 1 quart water
• 2 cups (3 to 4 ribs) diced celery
• 2 cups (2 medium) diced onions
• 4 cups (4 large) diced potatoes
• 3 cups (8 medium) diced carrots
• 1 (10 oz.) package frozen whole kernel corn
• 2 cans cream of chicken soup
• 1/2 lb. Velveeta cheese, cubed

Preparation

Step 1

Combine all ingredients except cheese in slow cooker. Cover and cook on low for 10 hours or until vegetables are tender.

Just before serving, add cheese. Stir until cheese melts. Serve immediately.