Creamed Chicken And Vegetable Soup

1. 1

   Boil chicken in 1 1/2 quarts water with onion, salt and pepper until tender; cool.

2. 2

   In soup pot, melt oleo and add carrots, celery and cabbage in that order.

3. 3

   Cover and steam until vegetables are soft.

4. 4

   Add 1 quart chicken broth and potatoes. Simmer until vegetables are soft.

5. 5

   Add cheese, cubed.

6. 6

   Heat until cheese melts.

7. 7

   Use as much of chicken breast as desired; chop fine and add to soup.

8. 8

   Use other meat for another dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.