1 can each of cream of chicken soup, cream of celery soup, cream of onion, chicken broth
2 cans cream of potato soup
2 lbs. Velveeta cheese
Milk to thin
16 oz. noodles
1 pkg. frozen broccoli and/or cauliflower pieces

In large soup pan cook frozen broccoli and/or cauliflower pieces in chicken broth and 3 cans of water. Add noodles and cook until noodles are soft. Slowly add remaining soups. Add cheese by chunks and stir until melted. Add milk until soup is consistency you like. Simmer and serve when ready.