1/2 gallon homemade chicken stock
1 lb. boneless, skinless chicken breast
1 med. onion, diced
1/2 - 3/4 c. diced carrots
1/2 - 3/4 c. diced celery
1 whole bay leaf
1/2 c. diced red peppers
3/4 c. roux (equal parts butter and flour)
About 3 slices American cheese, diced fine
1/2 c. light cream (half & half)
1/4 c. chablis

Bring stock to boil; add chicken and cook 10 to 15 minutes. Remove chicken; dice meat. Add all vegetables to stock with bay leaf and peppers; boil 5 minutes. Add diced chicken and boil until vegetables are cooked. Thicken with roux, little at a time, until soup reaches desired thickness. Slowly add cheese and blend in along with cream and chablis. Reduce heat; cook 5 minutes, stirring constantly. Remove bay leaf before serving. 8 servings.