Ingredients Jump to Instructions ↓

  1. 3 cups chicken broth

  2. 2 cups diced peeled potatoes

  3. 1 cup diced carrots

  4. 1 cup diced celery

  5. 1/2 cup diced onion

  6. 1-1/2 teaspoons salt

  7. 1/4 teaspoon pepper

  8. 1/4 cup butter, cubed

  9. 1/3 cup all-purpose flour

  10. 2 cups milk

  11. 2 cups (about 8 ounces) shredded cheddar cheese

  12. 2 cups diced cooked chicken

Instructions Jump to Ingredients ↑

  1. In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender. Meanwhile, melt butter in a medium saucepan; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted; add to broth along with chicken. Cook and stir until heated through. Yield: 6-8 servings.


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