1 32-oz carton reduced sodium chicken broth
2 cups frozen potatoes O'Brien
3 cups frozen mirepoix chopped vegetables (onions, celery, carrots)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons light butter or margarine
3 tablespoons all-purpose flour
2 cups reduced fat milk, heated
1 cup shredded 2% sharp cheddar cheese
2 cups chopped cooked chicken breast
In a large saucepan bring the broth, potatoes, frozen vegetable mix, salt and pepper to a boil. Let simmer for 12-15 minutes or until vegetables are tender.
In a small saucepan melt butter and whisk in the flour and stir over medium heat for 1 minute. Gradually add the heated milk while whisking to prevent lumps. Stir in the cheese until melted. Add the cheese mixture to the broth and vegetables along with the chicken. Bring back to a boil and serve hot.
Makes 8 (1 1/2 cup servings). 4 WW points per serving.
Recipe provided by Certified Personal Chef Scott Wilson,