Creamy Chicken Noodle Broccoli Soup

• 1 (10 1/2 ounce) can condensed chicken noodle soup (I used chicken and stars)
• 1 (10 1/2 ounce) can condensed cream of broccoli soup
• 21 ounces low sodium chicken broth (use can to measure)
• 8 ounces whole milk (estimated, use can to measure)
• 1 -1 12 cup frozen broccoli
• 1 -2 cup frozen peas
• 13 yellow onion, quartered
• 2 garlic cloves, minced
• 14 teaspoon celery salt
• 14 teaspoon black pepper
• 12 teaspoon dried basil
• 1 tablespoon parsley flakes
• 14 teaspoon celery salt
• 18 teaspoon garlic powder
• 12 cup shredded cheddar cheese

1. Mix both soups, chicken broth, milk, frozen veggies, onions, garlic, 1/4 tsp celery salt, and black pepper in a large pot.
2. Cook covered on medium high for 5 minutes.
3. Turn to medium and add basil and parsley.
4. Cook covered for 5 minutes.
5. Turn to medium low and add 1/4 tsp celery salt, and garlic powder.
6. Cook covered for 5 minutes.
7. Turn to low and add cheese.
8. Cook uncovered for 2 minutes.

condensed chicken, condensed cream, chicken broth, milk, frozen broccoli, frozen peas, yellow onion, garlic, celery salt, black pepper, basil, parsley flakes, celery salt, garlic, cheddar cheese

Taken from www.food.com/recipe/creamy-chicken-noodle-broccoli-soup-518793 (may not work)