Chicken Chowder

• 6 chicken breasts
• 2 c. chopped onion
• 2 c. chopped celery
• 2 c. carrots, thinly sliced
• 3 cans cream of chicken soup
• 3 c. whole milk
• 1 large can mushrooms
• 12 oz. sharp Cheddar cheese, grated
• 1 (10 oz.) pkg. frozen green peas
• 4 c. chicken stock

1. Cook chicken breasts until tender.
2. Remove from bone and cut into pieces.
3. Reserve stock.
4. Into a large kettle, place vegetables (except peas) into stock and cook until tender.
5. Add peas and cook 5 minutes.
6. Add remaining ingredients and cook until just below boiling.
7. Yields 3 quarts.
8. For lighter soup, use low-sodium soup, low-fat milk and low-fat cheese.
9. Chicken and stock may be prepared ahead and frozen.
10. Serve with salad and toasted bread.

chicken breasts, onion, celery, carrots, cream of chicken soup, milk, mushrooms, cheddar cheese, frozen green peas, chicken stock

Taken from www.cookbooks.com/Recipe-Details.aspx?id=426114 (may not work)