Vegetable Cheese Soup

I love this yummy recipe. It has a lot of vegetables in it, and is a nice thick soup.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1 (14 ounce) package  frozen broccoli florets
• 1  onion
• 3 -4  small potatoes
• 2 -3  carrots (or a cup or so of baby carrots)
• 2  cups  cooked chicken breasts
• 1 (10 ounce) can  98% fat-free cream of chicken soup (or use 1 prepared serving of Condensed Cream Soup Mix #25653, this is what I do)
• 1 -2  cup skim milk (you can add more if you like your soup thinner)
• 2  cups cheddar cheese, grated

Directions

1. Chop all the vegetables and place in a large pot.
2. Cover with water, and bring to a boil. Boil until vegetables are tender (about 15 minutes).
3. When vegetables are done, drain the water off the vegetables.
4. Return vegetables to pot.
5. Add chicken, soup and milk.
6. Add more or less milk to your desired thickness.
7. Add cheese.
8. Stir until heated through.
9. You can place in a crock-pot to keep warm if not serving right away.