Cheddar Chicken Soup

• 2 teaspoons olive oil
• 12 cup onion
• 12 cup celery
• 12 cup carrot
• 2 teaspoons flour
• 1 cup water
• 2 teaspoons chicken bouillon granules
• 12 cup frozen broccoli
• 12 cup cauliflower
• 12 cup milk
• 2 ounces Velveeta cheese
• 4 ounces chicken breasts, cooked and chunked
• 1 cup shell macaroni, cooked
• 1 teaspoon Worcestershire sauce
• 1 dash salt and pepper

1. In a 2 quart saucepan, heat olive oil over low heat, add onion, celery and carrots.
2. Cook until tender, but not soft.
3. Sprinkle vegetables w/flour and stir quickly to combine; gradually stir in water.
4. Add chicken granules and stir constantly, bringing to a boil.
5. Add broccoli and cauliflower and cook, stirring for about 3 minutes
6. Add milk and cheese.
7. Continue stirring until cheese melts.
8. Reduce heat to low and add remaining ingredients and cook until thoroughtly heated.

olive oil, onion, celery, carrot, flour, water, chicken bouillon granules, frozen broccoli, cauliflower, milk, velveeta cheese, chicken breasts, shell macaroni, worcestershire sauce, salt

Taken from www.food.com/recipe/cheddar-chicken-soup-219911 (may not work)