Creamy Chicken Soup

This recipe is a tasty creamy soup.  If you leave out the cheese it saves you 200 calories a serving.  But then this soup wouldn't be nearly as good!  I am a cheese lover I guess.  It sure warms the soul on a cold day, and is quite easy.  I adapted it to use my powdered milk, but if you prefer regular milk just use 4 cups instead of the powdered and water.  Let me know what you think!

Creamy Chicken Soup

2T butter
3 stalks celery

1 cup chopped carrots

5 T cornstarch
4 cups water
12 T Powdered milk  (wisk with water)
1 3/4 cup chicken broth
8 oz sharp cheddar shredded or cut in small chunks
1 12.5 oz can chicken breast
2 tsp worcesterchire sauce
2 tsp fresh black pepper

In a six quart dutch oven, saute vegies in butter until crisp tender.  About 10 minutes.  Stir in cornstarch.  Slowly add milk (or reconstituted powdered milk), chicken broth, worcestershire sauce and black pepper.  Cook and stir until thickened and bubbly.  Stir in chicken and cheese.  Allow cheese to melt, stirring frequently.  Then Enjoy!

Serves 4

Cals 580
Fat 28.6
Carbs 26.1
Fiber 1.3
Protein 52.5