Golden Cream Soup

from the kitchen of Cynthia

2 large chicken breasts
3 cups cubed potatoes
1/2 cup sliced celery
1/2 cup sliced carrots
1/4 cup chopped onion
1 tsp. parsley flakes
1/2 tsp. salt
1 chicken bullion cube
1 1/2 cups milk
2 Tblsp. flour
1/4 - 1/2 pound velveeta cheese
Dash of pepper

Boil and cut up chicken, reserving one cup broth. Combine broth, chicken, vegetables, and seasonings in large pot. Cover and simmer 15 to 20 minutes, until the vegetables are tender. Combine milk and flour and add to soup stirring constantly until thick. Add cheese (cut into chunks first), and stir until melted. Makes 4 1/2 cups.