Chicken N Cheddar Soup Recipe
Ingredients
| Margarine | 2 Teaspoon | |
| 1/2 cup each finely diced celery, onion, and carrot | ||
| All purpose flour | 2 Teaspoon | |
| Water | 1 Cup (16 tbs) | |
| 1 packet instant chicken broth and seasoning mix | ||
| 1/2 cup each frozen peas and skim milk | ||
| 2 ounces Monterey Jack or Cheddar cheese, shredded | ||
| 4 ounces skinned and boned cooked chicken, diced | ||
| 1/2 cup cooked long-grain rice | ||
| Worcestershire sauce | 1 Teaspoon | |
| Dash each salt and ground red pepper | ||
Directions
Heat margarine until bubbly and hot; add celery, onion, and carrot and cook over medium heat, stirring occasionally, until vegetables are tender.
Add flour and stir quickly to combine; gradually stir in water.
Add broth mix and, stirring constantly, bring to a boil; add peas and cook for 3 minutes.
Reduce heat and add milk and cheese; cook, stirring constantly, until cheese is melted.
Add remaining ingredients and cook, stirring occasionally, until thoroughly heated.
Add flour and stir quickly to combine; gradually stir in water.
Add broth mix and, stirring constantly, bring to a boil; add peas and cook for 3 minutes.
Reduce heat and add milk and cheese; cook, stirring constantly, until cheese is melted.
Add remaining ingredients and cook, stirring occasionally, until thoroughly heated.
Chef
