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Chicken And Cheese Soup

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Anonymous (not verified)
Ingredients
  Margarine 2 Teaspoon
  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
  Salt 1 Dash
  Ground pepper 1 Dash
  Frozen peas 1⁄2 Cup (8 tbs)
  Skim milk 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Healthy

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