Shells and Cheese Soup
From Julie. 4 ingredients
Ingredients
- 2 c. (8 oz) uncooked small pasta shells, cooked and drained
- 3 c. milk
- 1 t. chicken bouillon
- 12 oz. Velveeta, cut in cubes
Directions
- Heat milk and bouillon in a large pot; stir in cheese until melted. Stir in pasta. Serve.
Notes
Marked in the cookbook's favorites list as a favorite of Kelsey, Bronwen and Emma. From the family cookbook “Our Favorite Recipes”.