2 pounds boneless
chicken breast, cut into 1/2 inch chunks
2 heads fresh
broccoli, trimmed and chopped
1
1/2 teaspoons salt
1 teaspoon ground
black pepper
1 cup light
cream
3 cups shredded
Cheddar cheese
Directions
1
In
a 5-quart pot melt butter over medium heat. Add flour, stirring
constantly until a thick paste forms. Remove from pot and set
aside.
2
In
same pot, combine water, bouillon cubes, chicken, broccoli, salt,
and pepper. Bring to boil over high heat. Reduce heat to medium
low and simmer for 45 minutes or until broccoli is tender.
3
Stir
in flour a little at a time until soup thickens. Simmer 5 minutes.
4
Reduce
heat. Stir in cream. Mix well. Add cheese 1 cup at a time.
