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CHEESY CHICKEN CHOWDER

Yield:2 servings
 
      4 c  Chicken broth                     1/3 c  All-purpose flour
  1 1/2 c  Diced potatoes                      3 c  Milk
      1 c  Diced celery                        1 tb Soy sauce
      1 c  Diced carrots                       8 oz Processed cheese spread,
    1/2 c  Diced onions                             -cubed (1 loaf)
    1/4 c  Butter or margarine                 2 c  Chopped cooked chicken
 
  Combine the broth and the vegetables in a large sauce pan.  Cover and cook
  over medium heat for 15 minutes or until the vegetables are tender.
  
  Melt the butter in a Dutch oven over low heat.  Add the flour, stirring
  until smooth.  Cook for 1 minute, stirring constantly. Gradually stir in
  the milk and cook over medium heat, stirring constantly, until thickened
  and bubbly.  Gradually stir in the vegetable mixture, soy sauce, cheese and
  chicken.  Cook until the cheese melts and the soup is thoroughly heated.
  
  Makes 2 1/2 quarts.

 

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