Chicken Chowder

• 4 whole chicken breasts or 3 1/2 lb. chicken
• 1 tsp. salt
• 1 medium onion, chopped
• 1 c. chopped carrots
• 1 c. chopped celery
• 1 c. cut potatoes
• 1 c. cut mushrooms
• 6 tsp. flour
• 1/4 c. butter
• 2 c. milk
• 1 c. shredded process cheese
• 1/4 c. white wine

1. Barely cover chicken with water; add salt and onion.
2. Bring to a boil and then simmer until chicken is done.
3. Remove meat from bone and cut into serving pieces.
4. Extend broth with Swanson's chicken broth to equal 4 cups.
5. Add carrots, celery, potatoes and mushrooms.
6. Simmer 20 minutes.
7. Blend milk and flour until smooth. Stir into broth with butter and cheese.
8. Cook and stir over medium heat until thickened.
9. Add wine and season to taste.

chicken breasts, salt, onion, carrots, celery, potatoes, mushrooms, flour, butter, milk, process cheese, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=672284 (may not work)