Cheese And Broccoli Chicken Soup Recipe

Ingredients

8 cups water

2 pounds of chicken tenders cut into chunks.

1 and 1/2 teaspoons of salt

1 teaspoon of pepper

3 teaspoons of chicken bouillon

2 bunches of broccoli

PART 2****

1/2 cup margarine

1 cup flour

1 cup light cream

3 cups shredded cheddar cheese

Preparation

In a 5 quart pot combine all ingredients minus part 2 ingredients. Bring to a boil over high heat. Reduce to medium low heat and simmer for 45 minutes or until broccoli is tender.

In a seperate pan melt the margarine and add the flour until a thick paste forms.

Stir some of the soup broth into the flour mixture until there is a smooth consistence and then add flour mixture to soup. Bring back to a boil and simmer for 5 minutes.

Reduce heat and add the light cream, shredded cheddar cheese. Mix well and serve when the cheese is completely melted.