1 (10 ounce) package frozen mixed vegetables, thawed and drained
1 cup milk
3 stalks celery, finely chopped
1/2 cup chopped onion
2 teaspoons butter
1 medium head cabbage, shredded
1 large carrot, grated
1 medium onion, peeled and sliced
4 tablespoons soy sauce
1/2 cup brown sugar
1 teaspoon chicken bouillon granules
2 tablespoons vegetable oil
1 cup cooked chicken breast meat
8 servings shredded Cheddar cheese
In a large plastic bag, mix 1 cup of mixed vegetables, milk, celery, onion, 2 teaspoons butter, cabbage, carrot, onion, and soy sauce. Add brown sugar, chicken bouillon, oil, and cooked chicken.
Grate the remaining mixed vegetables and milk in small amounts. Place chicken and carrot into the bag and mix until coated. Fold over and seal. Pour mixture into a large plastic bag; seal tightly tie bag. Chill in refrigerator.
Pour chicken mixture into a large pot over high heat. Add broth and water and heat to boiling. Reduce heat to low.
Stir in brown sugar, chicken bouillon, vegetable oil, chicken and carrot mixture. Bring to a boil and stir in Cheddar cheese.