Jaclyns Broccoli Chicken Cheese Soup

Serves 10-12

3 cups of water with 1 chicken bullion

5 skinnier chicken breasts

3 large carrots, diced

3 stalks celery, diced

1 medium onion, diced

1/2 cup butter

1/2 cup flour

1 quart whole milk

1 1/2 lbs fresh broccoli, chopped, pre-cooked, and drained

15oz. Cheese Whiz

The recipe does not call for this, but I also dice up potatoes to add.

Boil chicken in water with bullion, carrots, celery, and onion for one hour. Remove chicken and vegetables. Save 2 cups of broth. Set chicken aside to cool and cut into pieces to be added later. In a large pot, melt butter and stir in flour. Slowly add milk and 2 cups saved both. Add vegetables, chicken, and pre-cooked broccoli. Heat all together and then add cheese whiz. Salt and pepper to taste.

I change the recipe when I make it. For starters, I use more than 1 bullion cube, I use about 3. I cook the chicken for a while with the bullion cube and then add all diced vegetables. Once everything is almost all cooked, I add the broccoli, I do not pre-cook it, that is too much work! I then drain everything with a strainer and empty the broth into another container. I follow the recipe from here except that I add a lot more broth and a little more milk then what the recipe calls for so that the soup is not as thick!