In a 4 quart saucepan cook onion, celery, garlic until tender.

Add chicken, cook until done.

Add chicken broth, heat to boiling.

Add hashbrowns, cover and simmer 10-15 mintues. Return to boil.

Dissolve gravy in milk, stir into boiling soup.

Add cheese and optional items.

Cook and stir over low heat until cheese is melted.