1 1/2 tsp
8 oz bag shredded cheese
diced cooked chicken
1In a 4 quart pan bring broth to boil. Reduce heat; add all the veggies, and salt & pepper. Cover and simmer 15 minutes or until veggies are tender.
2Meanwhile, melt butter in medium saucepan; add flour & mix well. Gradually stir in milk & cook over low heat until slightly thickened. Stir in cheese & cook until melted. Add to broth along with the chicken.
3Cook & stir over low heat until heated through or veggies are done.