Cheese Soup

3 quarts chicken broth

1 chopped large yellow onion

1/2 cup celery

1/2-3/4 cup thinly sliced carrot

1 lb. Velveeta

1 cup milk

cornstarch

dried parsley

salt (won't need very much) and pepper

Prepare broth by boiling a whole chicken. Remove from liquid (use to make chicken salad for sandwiches to accompany soup). Add diced ingredients to broth and cook until tender. Add cheese cut in chunks, when it is completely melted add milk. Mix cornstarch with water; add slowly to soup until it reaches desired consistency.

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