Chicken Potato Soup - cooking recipe

Ingredients

2 c. chicken, cubed
8 c. water
4 bouillon cubes
2 cans cream of chicken soup
2 c. milk
1 lb. Velveeta cheese, cubed
1 (10 oz.) pkg. chopped broccoli
1 (2 lb.) bag hash brown potatoes (frozen)
1 c. chopped onion
1 (16 oz.) pkg. mixed vegetables

Preparation

In a large pot, put the water.
Add all vegetables and bouillon.
Bring to a boil, then simmer for 3 minutes.
Add hash brown potatoes; simmer for 3 minutes.
Add soup, milk and water, chicken and cheese; simmer again until cheese is melted and chicken is heated well.