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****Cheesy Chicken Chowder****




Source of Recipe


Cooking Light






Recipe Introduction






















List of Ingredients



• 5 cups Chicken Broth
  
• 4 cups diced potatoes
  
• 2 cups diced celery
  
• 2 cups diced carrots
  
• 2 cups diced onion
  
• 1/3 cup butter or margarine
  
• 1/3 cup all purpose flour
  
• 3 cups skim or 1% milk
  
• 3 TBS low-sodium soy sauce
  
• 2 cups chopped -- cooked chicken
  
• 1 tsp crushed red pepper -- ground fine
  
• **Note I used coffee grinder)
  
• 1/4 tsp cayenne
  
• 1 lb Light Velveeta -- cubed (half of loaf)
  
• Fresh chives (optional)
  






Instructions



1. 1) In a large stock pot combine chicken broth, potatoes, celery, carrots and onion. Cover and bring to a slow boil for 15 minutes, or until the vegetables are tender.
   
   
2. 2) In a medium sauce pan over low heat, melt butter, add flour, and whisk until smooth. Let simmer for one minute, then increase heat to medium. Stir mixture constantly while gradually adding milk. Continue to stir until thick and bubbly.
   
   
3. 3) Add milk mixture to vegetables. Add soy sauce, crushed red pepper, and cayenne. Gently stir in cheese, and continue to stir until completely melted. Add chicken, heat thoroughly, and serve garnished with fresh chives.
   
   






Final Comments


This is one of the most satisfying soups you'll ever make! It makes a lot, but doesn't freeze very well because of the potatoes. Leftovers keep in the freezer for up to a week, making quick lunches!