4 chicken bouillon cubes
4 c. water
1 c. chopped celery
1 lg. onion, chopped
2 1/2 c. cubed potatoes
1 c. carrots, diced
1 lb. bag frozen broccoli
2 cans cream of chicken soup
1 lb. Velveeta cheese

Combine bouillon cubes, water, celery, and onion. Cook for 20 minutes. Add potatoes, carrots, and broccoli; cook until tender. Add soup and cheese. Stir until melted and serve. Can be frozen. May substitute chicken bouillon cubes and water with 4 cups of homemade chicken broth.