2 qts. water
1 lg. bunch fresh broccoli
1/2 c. diced carrots
1/2 c. diced green onions
1/2 c. diced celery
1 chicken leg and thigh
1/2 lb. American cheese, sliced
1 c. half and half
Salt and pepper to taste
1/2 tsp. smoke flavoring
1 c. cornstarch
Cold water

Bring water to boil in 3 quart pan. Chop cleaned broccoli or run through food processor and add to boiling water along with carrots, green onions, celery, and chicken. Bring to boil again; turn heat down to medium and continue boiling until chicken comes off bone easily, about 45 minutes. Remove chicken from bones and return to soup. Add cheese and stir until melted. To cornstarch, add about 2 cups cold water and mix with whisk until pourable. Use to thicken soup to desired consistency. Add half and half, salt, pepper and smoke flavoring.

Serves about 6.