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 20 minutes. Meanwhile, melt butter in a 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 until heated through.
Ingredients:
ADD TO LIST
- 3 c chicken broth
- 2 c peeled and diced potatoes
- 1 c diced carrots
- 1 c diced celery
- 1/2 c diced onion
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 c butter
- 1/3 c flour
- 2 c milk
- 2 c shredded cheddar cheese
- 2 c cooked and diced chicken
Instructions:
Notes: For a clean version, lowfat milk, pasture butter, no cheese, and whole wheat flour.
Posted in Main Course, Soups
