Dea's Cookbook

Ingredients

• 2 chicken breasts
• 2 cups chicken broth
• 1 cup sliced baby carrots
• 2 cups potatoes, 1/2 inch cubed
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 4 Tbsp butter
• 4 Tbsp flour
• 2 cups milk
• 2 cups shredded cheddar cheese

Directions

1. Cook and shred chicken (see Cooked, Shredded Chicken). (Use soup pot for this and wash after for further use)
2. Pace broth, salt, pepper, carrots, and potatoes in 2 quart saucepan, bring to a boil.
3. Cover, reduce heat, and simmer for 10 minutes. Turn off heat, but leave covered after the 10 minutes are up.
4. While vegetables are cooking, melt butter in bottom of washed soup pot over medium heat.
5. Add flour, cook and stir until smooth, browned, bubbly, and fragrant – 2-3 minutes.
6. Slowly pour in milk, stirring constantly until milk begins to boil. (You can turn the heat up to medium-high, but do not stop stirring or you will scorch the milk)
7. Cook and stir until roux thickens.
8. Turn off heat.
9. Add cheese and stir until completely melted and combined.
10. Carefully pour vegetables and broth into cheese mixture.
11. Stir until smooth.
12. Add shredded chicken to soup and stir. Let sit 3-5 minutes for chicken to warm.