I have made this soup a few times for church functions and have had a few requests for the recipe, so here it is. It's a delicious cheesy soup that is wonderful on a cold night with crusty bread. The original recipe did not call for chicken, but we prefer it. I usually omit the celery (just because I don't normally have it on hand) and add extra frozen veggies, like frozen carrots so I don't have to peel and chop them. The recipe also calls for bouillon cubes, but I use a couple spoonfuls of Orrington Farms Chicken flavored soup base. I never measure, just add some and then taste it. Enjoy!
California Medley Soup with Chicken (makes 5 quarts)
1 qt. water
4 chicken bouillon cubes
1 cup each: onions, celery, carrots
2 1/2 cups chopped potatoes
1 20 oz bag frozen broccoli and cauliflower
2 cans cream of chicken soup
1 lb Velveeta cheese, cubed
2 chicken breasts
Boil the chicken in the water until cooked through, remove chicken and skim the fat off. Simmer in the water: bouillon cubes, onions, celery, potatoes, and carrots for 20 min. Meanwhile, chop the chicken into bite size pieces. Add frozen broccoli and cauliflower and simmer for 10 more minutes. Add chicken, soup, and cheese, simmer until cheese is melted and all vegetables are tender.