Chicken & Cheese Soup

• servings: 6-8 Servings

Ingredients

2 C. Water with Chicken Granules (Knorr)

4-5 Medium Potatoes

2 Chicken Breasts, Shredded

2/3 C. Onion

2/3 C. Celery

2/3 C. Carrot

2 Cans of Cream of Chicken Soup

1 1/2 cups of Milk

1 C. Mild Cheddar or Velveeta

1/8 tsp. Cayenne Pepper

Season to taste.

Directions

In a large pan, Season and brown chicken breasts in butter on each side.

Add water w/granules + shred when cooked. Set aside chicken and water. Keep water for Veggies.

Saute onion and celery in butter.

Put in carrots and potatoes + add water from the chicken.

Add milk.

Cook until potatoes are soft.

Add soup and Cheddar Cheese and cook until cheese is melted.