Creamy Broccoli and Cheese Soup
3 cups frozen broccoli florets, thawed
4 cups chicken broth
2 cans cream of chicken soup
1 cup shredded cheese
1 tbs cornstarch (to thicken)
Simmer the broccoli in the chicken broth until soft (but not too mushy). While the broth is still simmering, stir in two cans of cream of chicken soup. Combine 1 tbs cornstarch with about an ounce of water (add water until you can stir it easily and it looks like the consistancy of milk). Bring the soup to a rolling boil, and (while whisking) add the cornstarch/water mixture. Reduce heat. Stir in 1 cup shredded cheese until melted. I did not have to add any extra seasonings to the soup because the broth was so flavorful and the cream of chicken soup already has salt.
Unfortunately, pregnancy brain go the best of me,and I left the rest of the pot of soup out all night :( This soup is so quick and easy to make, though, I'm sure I'll whip up another batch soon!