Creamy Chicken Soup

Cheesy Chicken Soup

2-3 cups diced carrots

1/2 onion, chopped

1 1/2 cubes butter

3/4 cup flour

6 chicken bouillon cubes

2 cups chicken, or 4 large chicken breasts, cooked and shredded

peas and/or broccoli - however much you like!

1/4 pound Velveeta cheese, cubed

2 cups celery, chopped

3-4 potatoes, chopped

In a large stockpot, cook carrots, celery, and onion in 2/12 quarts water for 10-15 minutes. In the meantime, melt the butter in a small saucepan. Stir in the flour until bubbly. Add butter and flour mixture to the stockpot. Add chicken, potatoes, Velveeta, peas, and broccoli to the stockpot. Continue to cook on medium heat until vegetables reach desired softness. Season with salt and pepper if desired.