Cooking Time: approx. 2 hours
Serving Size: 8
2 (14 oz.) cans reduced-sodium chicken broth (or use regular)
2 cups diced, peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1 teaspoon salt (I didn't use any salt, there's enough sodium in broth)
1/4 teaspoon pepper
1/4 cup butter
1/3 cup all-purpose flour
2 cups 2% reduced-fat milk (or whatever you have)
2 cups shredded Cheddar cheese
2 cups diced or shredded cooked chicken
Directions
Bring chicken broth to a boil in a large saucepan. Reduce heat. Add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer until vegetables are tender, about 15 minutes.
Melt butter in a medium saucepan. Add flour and mix well. Gradually stir in milk and cook over low heat until slightly thickened. Stir in cheese and cook until melted. Add cheese mixture to broth and vegetables along with chicken. Cook and stir over low heat until thoroughly heated.
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