Ingredients:
- 4 cups chicken broth
- 2 cups (2 medium) diced peeled potatoes
- 1 cup (2-3 medium) diced carrots
- 1 cup (3 medium stalks) diced celery
- 1/2 cup diced onion
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups milk (I used skim)
- 2 cups (8 oz.) shredded cheddar cheese
- 2 cups diced cooked chicken
- 1/4 cup chopped fresh parsley
- In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt, pepper and thyme. Cover and simmer for 15 minutes, or until vegetables are tender.
- Meanwhile, melt butter in a medium saucepan over medium-high heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil and stir for 2 minutes, or until thickened. Reduce heat and add cheese, stirring until melted. Stir cheese mixture and shredded chicken into broth. Cook and stir until heated through.
- Ladle into serving bowls. Sprinkle with chopped parsley.
