Broccoli Potato Soup

For a 12 inch 6 quart dutch oven

Ingredients:

2 Large Chicken Breasts
1 Can of sliced olives
1 bag of frozen potatoes (or you can slice 2 or 3 pounds yourself)
1 bag frozen broccoli
Milk (half and half or cream cheese can also be used as a supplement to the milk)
Water
1/2 cup flour (or more or less depending on how thick you like it.)
Salt
Pepper
Butter
Bit of Red Pepper powder if you like a little bit of kick.

Instructions:

1. Slice chicken into small chunks and saute in butter. place about 20 briquettes under the oven for this step.
2. Add in all other ingredients. 1 part water 2 parts milk till you have reached desired amount. (should cover all the potatoes and broccoli and then some). Salt and pepper to taste (I usually like it a little more on the peppery side) and a dash of cayenne pepper. Make sure the flour is stirred in.
3. 10 briquettes on the bottom and 14 briquettes on top. Check at 30 minutes and make sure broccoli is soft. If you would like to make it thicker, at flour and extend cooking time.