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1. Add chicken broth to stockpot.
2. Bring to a gentle boil over medium high heat.
3. Reduce heat to low.
4. Stir in diced potatoes, diced carrots, diced celery, diced onion, salt and pepper.
5. Cover stockpot with lid, and simmer until vegetables are tender, about 15 minutes.
6. Add butter to small saucepan. Heat over medium heat.
7. Stir flour into butter, whisk 1 minute.
8. Gradually stir in milk.
9. Bring to a gentle boil, stirring until thickened.
10. Reduce heat to low, stir in shredded cheddar cheese.
11. Stir cheese mixture into vegetables.
12. Stir to combine.
13. Stir in chicken. Heat through. Serve hot.
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