I’m always looking for something new for my Crock-Pot as it makes my life so much easier if I can plan ahead! This recipe came from a new book I bought from the children’s fundraiser from school. Although it said the prep time was 10 minutes, it took me a lot longer to chop all of these veggies! I guess you could buy most of these already diced and frozen but the only thing I put in here that was frozen was the corn. I chopped up all of the veggies and assembled the entire thing in the pot (other than the cheese step) the night before and stored it covered in the fridge. Come morning, all I had to do was put the crock it in the slow cooker and turn it on!

Cheesy Chicken Veggie Soup

Prep Time: 10 minutes Cook Time: 10-12 hours Servings 10-12

Ingredients:

1 (10 1/2 oz.) can chicken broth

4 chicken bouillon cubes

1 quart water

2 cups diced onions

2 cups diced celery

4 cups diced potatoes

3 cups diced carrots

1 (10 oz) pkg. frozen whole kernel corn

2 (10 3/4 oz) cans cream of chicken soup (Aldi’s has good cheap cans of soup although not the light versions)

1/2 lb Velveeta cheese, cubed (I used a generic alternative that’s just as good!)

Combine chicken broth, chicken bouillon cubes and water in slow cooker. Mix lightly and add diced onions, diced celery, diced potatoes, diced carrots, whole kernel corn and cream of chicken soup. Mix well.

Cover and cook on low setting for 10 to 12 hours, or until vegetables are tender. Add cubed cheese to soup and stir until cheese is completely melted. To serve, ladle soup into bowls.

A the family says. . . It’s a keeper! Taylor was the only one who didn’t “like” it. Wesley said “I love it!” Even though the power went off during the day while it was cooking, it still cooked enough and was very tasty! We even have leftovers for lunch tomorrow! I’m not sure how this would freeze, probably not very well since there’s potatoes in them. Let me know if you try this recipe and what you think about it!