Chicken Chowder - cooking recipe

Ingredients

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

Preparation

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