Chicken and Cheese Soup

Name: Chicken and Cheese Soup
Yield: 6
Ingredients: 2 chicken bouillon tablets; 2 cups of potatoes, cut into small cubes; 1/2 cup of carrots, cut into sticks; 1/2 cup of celery, cut into small pieces; 1/4 cup of chopped onion; 1/4 teaspoon of black pepper; 1/4 cup of butter or margarine; 1/4 cup of all-purpose flour; 2 cups of milk; 1 cup of cooked chicken, shredded (use leftovers); 2 cups of grated cheddar cheese

1
2 chicken bouillon tablets
2
2 cups of potatoes, cut into small cubes
3
1/2 cup of carrots, cut into sticks
4
1/2 cup of celery, cut into small pieces
5
1/4 cup of chopped onion
6
1/4 teaspoon of black pepper
7
1/4 cup of butter or margarine
8
1/4 cup of all-purpose flour
9
2 cups of milk
10
1 cup of cooked chicken, shredded (use leftovers)
11
2 cups of grated cheddar cheese

Ingredients

1
2 chicken bouillon tablets
2
2 cups of potatoes, cut into small cubes
3
1/2 cup of carrots, cut into sticks
4
1/2 cup of celery, cut into small pieces
5
1/4 cup of chopped onion
6
1/4 teaspoon of black pepper
7
1/4 cup of butter or margarine
8
1/4 cup of all-purpose flour
9
2 cups of milk
10
1 cup of cooked chicken, shredded (use leftovers)
11
2 cups of grated cheddar cheese

Directions

1
Dissolve the chicken bouillon tablet in 3 cups of boiling water and add the potatoes, carrots, celery, and onion
2
Add the black pepper
3
Cover the pot and let it simmer for 10 minutes
4
Melt the butter or margarine in another pot, then add the flour and cook for a few minutes, stirring well
5
Remove from heat
6
Gradually add the milk, stirring constantly to prevent lumps
7
Return to heat and cook until thickened, stirring always
8
Add the cheese and stir until melted
9
Add the chicken, bouillon with carrots, potatoes, onion, and celery
10
Season, but do not let it boil
11
Serve hot for 6-8 servings.