2 cups of chicken broth
2 cups of chopped chicken, cooked and deboned (white or dark meat is fine)
1/2 cup of onion, chopped
1 cup of chopped carrots
1 cup of chopped celery, finely chopped
1 cup of diced potatoes
2 cups of whole milk
6 tablespoons of flour
1/4 cup of butter
1 cup of shredded cheese (your choice)


In a Dutch oven or large pot, heat the broth. Add in the chicken and vegetables. Simmer until the chicken and vegetables are tender.
Blend the milk into the flour until a smooth texture is achieved.
Stir the milk and flour slurry into the the soup along with the flour and the cheese.

Cook over medium heat, stirring frequently until thickened.

Serves 4-6

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