Chicken Cheese Soup

Ingredients:
6 chicken breasts or whole chicken
2-3 celery stocks sliced
2-3 potatoes diced
2 lb. Velveeta cheese
4-5 diced carrots
salt and pepper to taste
2 cubes chicken bullion

Directions:
Cook chicken breast in 2 quarts of water with celery, salt and pepper. Remove chicken from broth, add carrots, potatoes, and chicken bullion to broth and cook until tender.
Return chicken to broth, cut Velveeta cheese into cubes and slowly add to mixture and simmer until cheese is melted. NOTE: when adding cheese into soup turn temperature down to low to prevent cheese from curdling, do not boil.

Makes 8-10 servings