2 qt. chicken broth (I usually stew a chicken, use broth and pick chicken off bone)
1/2 c. snipped parsley
1/2 c. chopped onion
1 c. chopped celery
1 c. chopped carrots
1 1/2 c. cream or half and half
1/2 c. water, mixed with 3 tbsp. flour
1 lb. Velveeta cheese (if you prefer, 1/2 lb. does very well)

Cook all the veggies in the chicken broth until done. Add salt and pepper. Add cream; let come to a boil. Slowly add the thickened mixture to the broth. Add chicken and cheese. Heat and serve. Good with hot bread and a salad.

THIS IS MY FAVORITE SOUP.