Recipes
BROWN JUG SOUP
Post a Review
Add to Recipe Box
PrintINGREDIENTS
- 10 1/2 can chicken broth
- 4 chicken bouillon cubes
- 1 qt water
- 2 cups (3-4 ribs) diced celery
- 2 cups (2 medium sized) diced onions
- 4 cups (4 large) diced potatoes
- 3 cups (8 medium - sized)diced carrots
- 10 oz pkg. frozen whole kernel corn
- 2 10 3/4 cans cream of chicken soup
- 1/2 lb velveeta cheese, cubed
DIRECTIONS
Combine all ingredients except cheese in slow cooker
Cover. Cook on low 10 - 12, or until vegetables are tender
Just before serving, add cheese. Stir until cheese is melted. Serve
RECIPE REVIEWS
No Reviews at this time.
MEDIA
TELL ME MORE
LATEST RECIPES
