Creamed Chicken with Broccoli

Creamed Chicken with Broccoli 4 chicken thighs or 2 large breast 3 C. frozen broccoli florets 10.5 oz. can cream of chicken soup 1/2 C. cream (I used whipping cream) 1 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container) Place the chicken in a pot and cover with water. Bring to a boil, reduce to medium and cook until the chicken is cooked through (about 25-30 minutes). Remove the chicken to a plate and strain the broth reserving 2 C. of the liquid and pour it back in the pot. Return the liquid to a boil and add the frozen broccoli to the pot, cooking for 10 minutes. Meanwhile, shred the chicken and set aside. After the broccoli is tender remove the broccoli from the pot with a slotted spoon to the plate the chicken is on. Reduce the heat to medium and whisk the soup into the broth, then whisk in the cream and house seasoning. Stir the chicken/broccoli back into the pot and cook for 2-3 minutes to heat through. You can add a pinch of salt before serving if desired, I don't add it as I don't think it needs it and let that be the persons choice when served.