4 c. water
1 pkg. frozen broccoli, chopped
1/2 pkg. frozen hash brown potatoes
4 bouillon cubes
2 cans cream of chicken soup
1 lb. Velveeta cheese

Dissolve bouillon in hot water. Add broccoli and potatoes and boil 5 minutes or until done. Reduce heat. Add chicken soup and dice the cheese. Stir while cooking, occasionally. When cheese is melted soup is ready to serve.