Ingredients
- 2 cups milk
- 3 cups chicken broth
- 2 cups potatoes (diced peeled)
- 2 cups chicken (diced cooked)
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 1/2 cup onion (diced)
- 1/4 cup butter
- 3/8 cup all purpose flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
In a 4-qt saucepan, bring chicken broth to a boil. Reduce heat; add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 15 minutes or until vegetables are tender. Meanwhile, melt butter in a medium saucepan; add flour and mix well. Gradually stir in milk; cook over low heat until slightly thickened. Stir in cheese and cook until melted; add to broth along with chicken. Cook and stir over low heat until heated through.
YIELD: 6-8 servings
