4 scallions
1 tbsp. sm. clove garlic, minced or crushed through a press
1/3 c. flour
2 c. chicken broth
1 c. water
1 1/2 tsp. thyme
1/4 tsp. pepper
2 med. carrots
2 ribs celery
1 lb. skinless, boneless chicken breast
1 c. milk
1 c. grated white or yellow cheddar cheese

Serves 4.

Coarsely chop the scallions. In a large saucepan warm the butter over medium-high heat until melted. Add the scallions and garlic and cook until the scallions have softened, about 3 minutes.

Stir in the flour and cook until it is no longer visible, about 30 seconds. Increase the heat to medium-high and stir in the chicken broth and water. Add the thyme and pepper and bring the mixture to a boil. Reduce the heat to low, cover and simmer while you prepare the remaining ingredients.

Roughly dice the carrots and celery. Cut the chicken into 1/2 inch chunks. Uncover the broth and bring it to a boil over medium-high heat. Add the carrots, celery and chicken, and cook, stirring occasionally, until the chicken is cooked through, about 6 minutes.

Add the milk and cheese and cook until the cheese has melted, about 5 minutes.