2 c. carrot slices
2 c. water
1 1/2 c. chopped, cooked chicken
1 (10 oz.) can condensed chicken broth
1 (10 oz.) pkg. frozen chopped broccoli
1/2 c. chopped onion
1 tsp. salt
1/2 c. ground oat flour (made by putting Quaker oats in blender)
2 c. milk
1 1/2 c. (6 oz.) cubed Swiss cheese

Combine carrots, water, chicken, broth, broccoli, onion and salt in 4 quart saucepan or Dutch oven. Bring to a boil over medium high heat; reduce heat. Cover; simmer about 10 minutes.

Bring to a full rolling boil then gradually add oat flour, stirring constantly. Stir in milk. Simmer, stirring occasionally, about 10 minutes. Remove from heat; stir in cheese. Cover; let stand 3 to 5 minutes before serving.

Variation: Substitute ham for chicken and 10 ounce package spinach for broccoli; omit salt. If soup becomes too thick, add more milk.