2 c. chopped celery
1 diced carrot
1 c. finely chopped onion
1 pkg. (10 oz.) chopped broccoli or 1 lb. fresh broccoli
1 c. cottage cheese (8 oz.)
2 c. milk
1 can (10 3/4 oz.) cream of chicken soup, undiluted
1 chicken bouillon cube

Cook celery, carrot, onion, broccoli in small amount of water until tender. Mix milk with soup. Add cottage cheese and mix well. Add mixture to cooked, undrained vegetables. Heat but do not boil. Serve.