Cream of Chicken and Cheese Soup

[Guest guest]

Cream of Chicken and Cheese Soup

2 cups water

3/4 lb chicken breast

1 small onion chopped

1 small carrot chopped

1 small celery stalk chopped

1 can cream of chicken soup, condensed (10-3/4 oz)

1/2 cup milk

2 oz American cheese cubed

In a large saucepan bring the water to boiling. Add chicken

breast. Return to boiling; reduce heat. Cover and simmer for

20-25 minutes or until chicken is tender and no loner pink.

Remove chicken. Add onion, carrot, and celery to cooking

liquid. Return to boiling; reduce heat. Simmer, uncovered,

for 10 minutes. When cool enough to handle, remove chicken

from bones; discard bones. Chop the chicken. Stir soup and

milk into vegetable mixture until smooth. Add chicken and

cubed cheese; heat and stir until cheese melts.

Serves 4

280 Calories;16g Fat;21g Protein;12g Carbs;67mg Chol;879mg Sodium;1g Fiber