4 c. water
2 pkgs. frozen chopped broccoli
1 c. chopped raw onion
1/2 lg. pkg. frozen hash browns
4 chicken bouillon cubes
2 cans cream of chicken soup
1 lb. Velveeta cheese

In large pot, dissolve bouillon cubes in water at high heat. When dissolved, add broccoli and hash browns. Boil 5 minutes. Reduce heat to medium, add cream of chicken soup and diced Velveeta. Stir occasionally. When cheese is melted, soup is ready. For thicker soup, cook on low heat for 15 to 20 minutes. If soup is too thick, add milk to suit.