Chicken Cheese Soup

3 Carrots, Diced

1 Onion, Diced

1 Stalk Celery, Diced

4 ½ Chicken Breasts

3 qts. Chicken Broth or water

3 oz. Chicken Soup Base

3 Tbsp. Butter or Margarine, Melted

1 ½ to 2 C. Flour

8 oz. Cheese Wiz

½ pkg. Frozen Peas

Pepper, NO SALT

Parboil vegetables till crisp (excluding the peas.) Cook Chicken and dice. 

Boil the broth or water with soup base. Combine butter and flour, then add to boiling soup base. Add warm cheese wiz and stir till it thickens. Add vegetables, peas and diced chicken. Pepper to taste. 

Note: if using for buffet use 2 cups flour. 

Nelson, Barbara; Stange Family Recipes, May 1998; Nelson, Viola; Chicken Cheese Soup, p. SD14.