Ingredients
| 6 | cups chicken broth |
| 3 | cups potatoes, diced and peeled |
| 1 | cup carrots, diced |
| 1 | cup peas |
| 1 | cup celery, diced |
| 1/2 | cup onion, diced |
| 1 1/2 | teaspoons salt |
| 1/4 | teaspoon pepper |
| 1/4 | cup butter or margarine |
| 1/3 | cup flour |
| 2 | cups milk |
| 2 | cups shredded cheddar cheese |
| 2 | cups cooked chicken, diced |
Instructions
In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat and add potatoes, carrots, celery, peas, onion, salt and pepper. Cover and simmer for 15 minutes or until vegetables are tender. Meanwhile, melt butter or margarine in saucepan. Add flour and mix well. Gradually stir in milk. Cook over low heat until slightly thickened. Stir in cheese and cook until melted. Add to broth mixture along with the chicken. Cook over low heat, stirring until heated through.
