Chicken Cheese Soup

• 8 chicken breast halves, cooked and cubed
• 5 slices bacon, cooked crisp and crumbled
• 4 sliced carrots
• 3 stalks celery
• 2 c. cubed potatoes
• 1 large onion
• 2 qt. water
• 12 chicken bouillon cubes
• 1 1/2 c. real butter
• 1 1/2 c. flour
• 1 (16 oz.) container Cheez Whiz
• 1 (16 oz.) pkg. frozen peas

1. Cover vegetables with water and simmer until tender.
2. Bring the bouillon cubes and 2 quarts of water to boil, being sure that the bouillon cubes are dissolved.
3. Melt butter in another pan; add flour to butter slowly.
4. Stir constantly.
5. In just a few seconds, it will be thick.
6. Then add to this mixture, stirring quickly, 1 cup of the boiling water with bouillon cubes, then add a little more, then add all of this mixture to the water mixture.
7. Stir thoroughly.
8. Add this mixture to the vegetable mixture.
9. Do not drain vegetables.
10. Add Cheez Whiz to soup and stir until dissolved. Add peas to soup.
11. Add chicken cubes.
12. Add bacon crumbles.
13. Simmer for 10 minutes.
14. You're done.

chicken, bacon, carrots, stalks celery, potatoes, onion, water, chicken, butter, flour, container cheez whiz, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=278728 (may not work)