Chicken Soup - cooking recipe

Ingredients

6 chicken breasts
water
salt to taste
2 large onions, diced
4 spines celery
1 Tbsp. celery seed
1 can peas
1 can carrots
1 carton whipping cream
32 slices Kraft American cheese
5 chicken bouillon cubes

Preparation

Lay 6 chicken breasts in pot; cover with water and add salt to taste.
Cook until it falls off bones.
Add celery seed.
Bone chicken and skin.
Reserve broth.
Put broth back in pot; add peas, carrots, whipping cream and cheese.
Add and dissolve bouillon cubes.