1/4 C. butter 1/2 C. flour 32 oz. chicken stock 2 C. water 1 large head broccoli 1 lb chicken breasts 1 tsp salt 1/2 tsp fresh ground black pepper 1/2 C. cream 2 C. cheddar cheese shredded

Trim broccoli into bite size florets. Cut chicken into bite size pieces.

Melt butter in soup pot or large sauce pan over medium high heat. Slowly add flour, mixing it in thoroughly as you go. When it is all mixed together, remove the flour paste from pan and set aside. Add stock, water, broccoli, chicken, salt and pepper to pot. Bring to a boil, then simmer, uncovered for 45 minutes. Whip some of the flour paste into the soup a little at a time to get the thickness you desire. A small whip or large fork will work best to mix this in. You probably won't need all of the flour paste. It will take 4 or 5 minutes for the soup to thicken. Add cream. Mix in cheese a little at a time. Taste to adjust salt and pepper and serve.

Enjoy!