BROCCOLI CHEESE SOUP

Whole chicken
2 stalks celery, cut in large chunks
½ medium onion, cut in half
2 cloves garlic, whole
Salt, pepper, poultry seasoning to taste
OR
1 rotisserie chicken
6 c. chicken broth
8 oz. spaghetti noodles, broken in 2” pieces
10 oz. pkg. frozen broccoli, thawed
2 stalks celery, diced
1-1/2 lb. Velveeta cheese, cubed
6 oz. Monterrey jack cheese, grated
Chicken broth

If boiling a raw chicken, put in Dutch oven with celery, onion, garlic and seasonings and fill water 3-4 inches above chicken. Boil until done; take it out and skin and debone it. Set it aside. Throw out the celery and onion – they have done their job and are too mushy at this point. Let the broth continue to boil.

If buying a rotisserie chicken, skin and debone it and set it aside. In Dutch oven bring chicken broth to boiling.

For both options: Boil spaghetti noodles in broth about 7 minutes or until done. Add broccoli and celery and boil 5 minutes. Stir in cheeses until melted. Add chicken. Put on lid and turn off until ready to serve. If it gets too thick add more chicken broth. Generally leftovers will need more chicken broth as the pasta tends to absorb the broth once it has been refrigerated.