2 c. cut up broccoli-cauliflower
1/2 c. onion, chopped fine
1/4 c. butter
1 tbsp. flour

Saute until nearly done. Cut up chicken pieces and broth (chicken bouillon cubes to taste). 1-2 tsp. nutmeg

Simmer and add broccoli. Saute. Add Velveeta cheese (1 1/2 cups). Stir until melted. Thicken soup with cornstarch, rice, or barley. Last: Add 2 cups half and half. Do not boil after adding half & half.