Cheese Soup

• 4 chicken breasts, cooked and seasoned with salt, garlic and celery salt
• 3 diced carrots
• 3 diced potatoes
• 1 diced onion
• 1 pkg. frozen broccoli
• 16 oz. Velveeta cheese
• 3 qt. broth (made of water from cooking chicken, cooking vegetables plus water to make 3 qt.)
• 8 to 15 chicken bouillon cubes
• 1 1/2 c. margarine
• 1 1/2 c. flour

1. Cook chicken breasts, reserve broth.
2. Cover vegetables with water and cook until tender.
3. The last 5 minutes, add the broccoli. Drain and reserve the broth.
4. Take chicken broth, vegetable broth and enough more water to make 3-quarts.
5. Bring to boil.
6. Add bouillon cubes.
7. Melt margarine.
8. Mix flour in well. Add to liquids.
9. Heat until thick.
10. Add Velveeta cheese.
11. Stir until melted.
12. Then add vegetables, chopped up chicken and 1 package frozen peas.
13. Heat thoroughly.
14. Serves 12 to 15.

chicken breasts, carrots, potatoes, onion, frozen broccoli, velveeta cheese, broth, chicken, margarine, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=917079 (may not work)