3 cups chicken broth
2 cups diced peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onions
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 cup (1/2 stick) butter
1/3 cup all-purpose flour
2 cups milk
2 cups shredded Cheddar cheese (about 8 oz.)
2 cups diced cooked chicken

Use 4-quart saucepan.

Cook chicken in 3 to 4 cups of water. Add several bouillon cubes or Minors chicken base. Remove chicken from broth.

Bring broth to boil. Reduce heat; add vegetables, salt and pepper. Cover and simmer 15 minutes or until vegetables are tender. Add diced cooked chicken.

In another pan, melt butter. Add flour and mix well. Gradually stir in milk. Cook over low heat until slightly thickened. Add to broth. Stir in cheese.

Yields 6 to 8 servings.