4 c. chicken broth
1 c. diced celery (optional)
1 c. diced onion
20 oz. bag frozen broccoli
2 cans cream of chicken soup
1 lb. cubed Velveeta cheese

Cook, covered, the broth, celery, and onion for 20 minutes. Add broccoli and cook until tender. Add chicken soup and cheese. Cook until cheese is melted and soup is hot.