Cheese And Broccoli Chicken Soup

• 8 cups water
• 2 pounds of chicken tenders cut into chunks.
• 1 and 1/2 teaspoons of salt
• 1 teaspoon of pepper
• 3 teaspoons of chicken bouillon
• 2 bunches of broccoli
• PART 2****
• 1/2 cup margarine
• 1 cup flour
• 1 cup light cream
• 3 cups shredded cheddar cheese

1. In a 5 quart pot combine all ingredients minus part 2 ingredients. Bring to a boil over high heat. Reduce to medium low heat and simmer for 45 minutes or until broccoli is tender.
2. In a seperate pan melt the margarine and add the flour until a thick paste forms.
3. Stir some of the soup broth into the flour mixture until there is a smooth consistence and then add flour mixture to soup. Bring back to a boil and simmer for 5 minutes.
4. Reduce heat and add the light cream, shredded cheddar cheese.
5. Mix well and serve when the cheese is completely melted.

water, chicken, salt, pepper, chicken bouillon, broccoli, margarine, flour, light cream, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/cheese-and-broccoli-chicken-soup-50139684 (may not work)