Recipe #184.
                                                     Cheesy Chicken Broccoli Soup

1-2 Pounds Boneless Skinless Chicken Breasts or 1-2 Pounds Chicken Tenderloins.
1/2 Onion; Chopped.
1 Pound Frozen or Fresh Cut Broccoli.
1/2 Pound Low-Fat Grated Cheddar Cheese.
1/2 Pound Low-Fat Grated American Cheese.
1 Can Evaporated Milk.
1 Can Water.
1 Tablespoon Unbleached Flour plus 2-3 Tablespoons Butter to make a Rue.

Melt the Butter in a pan and stir in the Flour.
Stir in the Milk with a whisk until smooth.
Stir in the Cheese until melted and smooth.
Put all of the other ingredients into the Crock-Pot.
Add the Evaporated Milk and Water to the Cheese Mixture to cool it down.
Add this to the Crock-pot and stir until smooth.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.