Chicken Vegetable Soup Au Gratin

1 can chicken broth
2 cups water
2 tsp. chicken bullion
1 cup chopped carrots
1 potato, peeled and diced
1/2 cup chopped celery
1 cup chopped broccoli
2 chicken breasts, cooked and diced

Cook carrots, potato, and celery in broth, water, and bullion 'til tender. Add broccoli at the end (so it doesn't get soggy cooking so long).

Add 1 or 2 cans of cream of chicken soup (to desired creaminess)
Add 1/2 cup milk or cream

Stir in diced chicken and 1 cup of grated cheddar cheese.