1 (about 12 oz.) chicken breast
2 c. water
1/3 c. chopped onion
1/3 c. chopped carrot
1/3 c. chopped celery
1 can condensed cream of chicken soup
1/2 c. milk
2 oz. (about 1/2 c.) sharp process American cheese, diced

In covered saucepan, simmer chicken in water until tender, about 20 minutes. Remove chicken; cool slightly and dice. Boil broth, uncovered, until reduced to 1 cup. Add onion, carrot, and celery; simmer, covered, about 10 minutes until tender. Gradually stir in soup and milk. Add chicken and cheese; heat and stir until cheese melts. Garnish with shredded cheese. Makes 4 to 6 servings.