Yummy soup recipe

I make a lot of soup in the winter. They're healthy, (most of the time) easily doubled, and freeze well. When I make soup, I will usually double it and freeze half; then I have a quick meal in the event that we are having unexpected company or am not able to make dinner some night. 

I thought I'd share one of my family's favorites.

CHICKEN BROCCOLI SOUP

8 C. vegetable or chicken broth

4 carrots, sliced

minced garlic

Simmer for 10 minutes or so, then add:

3 C. chopped frozen broccoli

 3 C. cooked, cubed chicken

1 can cream of chicken soup

Continue to simmer until veggies are tender, then mix in:

1 pkg. cream cheese

1 can evaporated milk

2 T. cornstarch mixed in a little water

Stir and simmer until the cheese is melted in.

We usually top with cheddar cheese since we are cheese lovers. Sometimes I use fresh broccoli if I have some; and if you want to cut down on the richness and cut some calories you can leave out the evaporated milk.