Place bouillon, water, celery, potatoes, and carrots in a large pot and bring to boil.

Simmer until bouillon cubes have dissolved.

Add frozen veggies and reduce heat to low.

Cover and let simmer 30-40 minutes(add more water if liquid begins to evaporate).

Stir in cream of chicken soup, milk, and velveeta cheese. Stir constantly until cheese is melted. Serve in bread bowls or with warm rolls.