Chicken And Cheese Soup
|Monterey jack cheese/Cheddar cheese||2 Ounce|
|Finely diced celery||1⁄2 Cup (8 tbs)|
|Diced onion||1⁄2 Cup (8 tbs)|
|Diced carrot||1⁄2 Cup (8 tbs)|
|Skinless boneless cooked chicken||4 Ounce|
|All purpose flour||2 Teaspoon|
|Water||1 Cup (16 tbs)|
|Cooked long grain rice||1⁄2 Cup (8 tbs)|
|Instant chicken broth||1 Cup (16 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Seasoning mix||To Taste|
|Ground pepper||1 Dash|
|Frozen peas||1⁄2 Cup (8 tbs)|
|Skim milk||1⁄2 Cup (8 tbs)|
In 2-quart saucepan heat margarine until bubbly and hot; add celery, onion, and carrot and cook over medium heat, stirring occasionally, until vegetables are tender.
Add flour and stir quickly to combine; gradually stir in water.
Add broth mix and, stirring constantly, bring to a boil; add peas and cook for 3 minutes.
Reduce heat and add milk and cheese; cook, stirring constantly, until cheese is melted.
Add remaining ingredients and cook, stirring occasionally, until thoroughly heated.