CHEESY CHICKEN SOUP

4 chicken breasts, cut in small chunks
3/4 cup chopped onion
3/4 cup shredded carrot
3/4 cup diced celery
1/8 tsp. dried bail leaves
 1/2 tsp. dried parsley flakes
4 cups chicken broth plus a little extra
3 1/2 cups peeled, diced red potatoes
2 cups Velveeta processed American cheese
1/2 tsp salt
1/8 tsp. pepper
1 1/2 cups milk
1/3 cup flour

In a large soup pot, pour the extra chicken broth to cover bottom of pan, add chicken and stir fry until cooked through.  Add onion, carrot and celery.  Stir fry until tender.  Add 4 cups broth.  Add diced potatoes, basil and parsley flakes.  Simmer with lid on for 10 minutes until potatoes are tender. 

Make a thickening with flour and water.  Stir into soup.  Bring to a low, soft boil.  Reduce heat to low.  Add milk, cheese, and salt and pepper.  If you want the soup thinner, add more chicken broth or milk.  Serve at once.