2 (10 oz.) pkgs. frozen chopped broccoli
2 chicken bouillon cubes
1 1/2 c. or less of milk
2 c. heavy cream or 1/2 and 1/2
2 cans cream of chicken soup
1/4 tsp. oregano

Cook broccoli as directed (do not use salt; add bouillon). Drain well but reserve liquid. Add milk to liquid so that it makes 2 cups. Blend liquid, broccoli, cream, undiluted soup, and oregano in blender for 30 seconds. Heat but don't boil because it will curdle.

I used a 20 ounce bag of broccoli cuts. I thought it made the soup thicker, instead of chopped broccoli. I also used the 1/2 and 1/2, not the heavy cream.