Chicken Potato Soup - cooking recipe

Ingredients

3 1/2 c. water
3 chicken bouillon cubes
1/2 c. chopped onion
1 c. milk
1/4 tsp. pepper
1 (15 oz.) can Veg-All vegetables
1 (2 lb.) bag frozen hash browns
1 can cream of chicken soup
8 oz. Velveeta cheese, cubed
2 chicken breasts, cooked and cubed

Preparation

Bring the water to a boil.
Add mixed Veg-All and bring to a boil.
Add hash browns, bouillon cubes and onion.
Simmer for 30 minutes.
Add milk, cream of chicken soup, cheese and pepper. Stir until cheese melts.
Add cooked and cubed chicken.
Stir and serve.