Cheesy Broccoli Soup

Measure 1 cup water into liquid measuring cup; microwave for 3 minutes.

Add 1 bouillon cube to water.

Dice chicken and place in small Baggie.

Peel and slice the carrots.

In round glass baking pan or 2-quart casserole, combine broccoli, carrots and broth. Microwave 5 to 7 minutes, or until the vegetables are tender, stirring once.

Place ingredients from round glass baking pan into kettle for stove top cooking.

Add diced chicken and shredded cheese to pot.

In a small bowl, stir 1/4 cup flour with 1/2 cup cold water until smooth.

Stir into the pot; cook over medium heat on stove until thick and bubbly, stirring every few minutes, or microwave 5 to 8 minutes, stirring every minute.

Ladle into soup bowls and serve.