Easy Crock Pot Potato-Cheese Soup

Ingredients
8-10 medium potatoes, skinned and cubed
2 1/2 cups water
4-5 chicken bouillon cubes
1 small onion, finely chopped
12 oz. evaporated milk
3 lbs. cubed Velveeta Cheese

Instructions
Place first 4 ingredients in crockpot. Cook on LOW for 6 hours. Ad milk and cheese. Stir and cook for 2 more hours.

Chicken Noodle Soup

Ingredients
4 quarts Chicken Broth
4 Chicken Breasts
6 Large Carrots, sliced
1-2 Medium Onions, chopped
3 Stalks Celery, diced
2 Tbsp. Fresh Parsley
1 Tbsp. Minced Dill
1/2 lb (8 oz.) egg noodles
Salt/Pepper to taste

Directions
In a large pot, combine broth and chicken. Bring to a boil, reduce heat, cover, and simmer until chicken is cooked. Remove chicken from pot to cool. Return to a boil. Add carrots, onion, and celery. Simmer until vegetables are tender, about 20 minutes.

Cut chicken into cubes. Add into pot along with herbs and noodles. Increase heat to medium-high and continue to cook until noodles are tender, 6-8 minutes max. Season to taste with salt and pepper. Makes 8-10 servings (may be halved.)

Source
Andrea Scott