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4 cubes chicken bouillon
1 1/2 qt. water
2 1/2 c. cubed potatoes
1 1/2 c. sliced carrots
1 c. sliced celery (optional)
1/2 c. diced onion
1 (20 oz.) pkg. frozen
1 (20 oz.) pkg. frozen
2 cans cream of chicken soup
1 lb. Velveeta cheese

In a large pot, combine chicken bouillon, water, pota-
toes, carrots, celery and onion. Cook for 20 minutes. Add
broccoli and cauliflower and cook for 10 minutes longer. Add
cream of chicken soup and cheese and cook until cheese melts.

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