INGREDIENTS:
- 3-1/2 cups chicken broth
- 8 celery ribs, sliced
- 4 carrots, sliced
- 2 medium potatoes, peeled and cubed
- 1 large onion, diced
- ½ teaspoon pepper
- ½ teaspoon salt
- 2 cups frozen whole kernel corn
- ¼ cup butter
- ¼ cup flour
- 2 cups milk
- 8 oz. shredded cheddar cheese
- 2 cups chopped cooked chicken
INSTRUCTIONS:
- In a Dutch oven or soup pot, combine chicken broth and all veggies except for the frozen corn. Bring to a boil, then reduce head and simmer 15-20 minutes or until veggies are tender. Remove from heat and stir in corn.
- In a heavy saucepan, melt butter and stir in flour. Whisk until smooth; cook for about 1 minute, whisking constantly. Add milk; cook and stir over medium heat until thickened and bubbly.
- Add cheese to the milk mixture and stir until melted.
- Add chicken and cheese sauce to the vegetable mixture. Stir until combined. Cook over medium heat until thoroughly heated through, stirring often.
Source: Life, Love, and Good Food
Share It To Your Friends!
Loading...
