Ingredients

The following ingredients have 8 Servings
  • 3 1/2 cups chicken broth
  • 8 medium celery ribs (sliced)
  • 4 medium carrots (sliced)
  • 2 medium potatoes (peeled and cubed)
  • 1 large onion (diced)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cups frozen whole kernel corn
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • 8 ounces shredded cheddar cheese
  • 2 cups chopped cooked chicken

Instruction

  • 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.