CHEESE- CHICKEN SOUP

Steam 6 large chicken breasts. Cut into bite size pieces. Save broth. 

To the broth add:

1 can chicken broth

1 onion, chopped fine

2 c. celery, finely diced

2 c. carrots, sliced

1 T. chicken bouillon granules

Enough water to make about 8 cups liquid

Simmer all ingredients for 15 minutes, or until veggies are soft, but not mushy

In another pan, melt ½ c. margarine and add ½ c. flour.

Cook until bubbly. Add to the vegetable liquid and stir until smooth and begins to thicken.

Add 1 large jar of cheese whiz. Add chicken and cook until bubbly.

I have also added 2 c. cooked rice to this soup.

This recipe makes about 10 large servings.

(Can serve over mashed potatoes)