Name: Chicken Chowder
Yield: 4 servings
Ingredients: 6 chicken breasts; 2 c. chopped onion; 2 c. chopped celery; 2 c. carrots, thinly sliced; 3 cans cream of chicken soup; 3 c. whole milk; 1 large can mushrooms; 12 oz. sharp Cheddar cheese, grated; 1 (10 oz.) pkg. frozen green peas; 4 c. chicken stock

1

Cook chicken breasts until tender.

2

Remove from bone and cut into pieces.

3

Reserve stock.

4

Into a large kettle, place vegetables (except peas) into stock and cook until tender.

5

Add peas and cook 5 minutes.

6

Add remaining ingredients and cook until just below boiling.

7

Yields 3 quarts.

8

For lighter soup, use low-sodium soup, low-fat milk and low-fat cheese.

9

Chicken and stock may be prepared ahead and frozen.

10

Serve with salad and toasted bread.

Chicken Chowder

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