Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Chicken broth
1 1/2 c Diced potatoes
1 c Diced celery
1 c Diced carrots
1/2 c Diced onions
1/4 c Butter or margarine
1/3 c All-purpose flour
3 c Milk
1 tb Soy sauce
8 oz Processed cheese spread,
-cubed (1 loaf)
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.

{Mrs. William Yoder, Jr.; Montezuma, Georgia}

[Southern Living; January 1992]

Posted by Fred Peters.

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