This rich stew incorporates chopped cooked chicken and vegetables in a creamy soup base with processed cheese and soy sauce.
INGREDIENTS (for 5 servings):
- 4 cups chicken broth
- 1 1/2 cups diced potatoes
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced onion
- 1/3 cup margarine
- 1/3 cup all-purpose flour
- 3 cups milk
- 1 tablespoon soy sauce
- 1 pound processed cheese, cubed
- 2 cups chopped, cooked chicken meat
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.
In a medium sauce pan melt butter over low heat, add flour and stir until smooth. Let simmer for 1 minute and then increase temperature to medium. Stir mixture constantly, while gradually adding milk. Continue to stir until thick and bubbly.
Add flour mixture to vegetables. Add soy sauce and then gently stir in cheese. Continue to stir until cheese is completely melted.
Add chicken, heat through and enjoy.