8 cups chicken stock
1/4 head cauliflower
1 head broccoli
2-3 carrots (you can sub a bag of frozen california mixed veggies for the fresh ones)
9 oz egg noodles
2 cans cream of chicken soup
1 lb Velveeta
- Put stock in large pan and start bringing to a boil.
- Meanwhile, chop all your vegetables to medium sized pieces
- Add vegetables and noodles to boiling stock, and cook for 15 minutes
- Reduce heat to medium low and add soup and cheese. Stir until cheese is melted.
- Serve and enjoy!
Perfect with some homemade cheese crackers!