Yield: 10 servings
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4 pounds chicken
4 quarts of cold water
1 onion, chopped
1/2 cup chopped celery and leaves
2 1/2 cups fresh or frozen corn
2 cooked eggs (optional)
salt and pepper

Place chicken broth and broccoli in 2 quart saucepan.
Cook over medium-high heat until mixture comes to a boil (8-10 minutes).
Reduce heat to medium.
Cook until broccoli is tender (6-8 minutes).

Stir together milk and flour in small bowl until smooth.
Slowly add flour mixture to soup, stirring constantly.

Continue cooking, stirring occasionally until mixture comes to a full boil (4-5 minutes). Boil 1 minute.

Reduce heat to low.
Stir in cheese until melted (3-4 minutes).

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