You might like to try adding more corn to this soup.
- 2 cups chicken broth
- 2 chicken bouillon cubes
- 2 cups cooked chicken cut in pieces
- 1 cup celery diced
- 2 cups carrots diced
- 1 medium onion diced
- 3 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 10 ounces package mixed vegetables
- 8 ounces Cheddar cheese shredded
- Salt and pepper to taste
In saucepan, heat chicken broth and dissolve bouillon cubes, set aside. In large pot, sauté celery, carrots and onion in butter until tender. Stir in flour, gradually add milk, stirring constantly until thickened. Add chicken, broth mixture, mixed vegetables, salt and pepper to taste. Heat thoroughly. Stir in cheese just before serving.
Photo by Galen Ludwick Harris