Categories: Soups/stews, Poultry, Vegetables, Cheese/eggs 
      Yield: 2 servings 
  
      4 c  Chicken broth                     1/3 c  All-purpose flour 
  1 1/2 c  Diced potatoes                      3 c  Milk 
      1 c  Diced celery                        1 tb Soy sauce 
      1 c  Diced carrots                       8 oz Processed cheese spread, 
    1/2 c  Diced onions                             -cubed (1 loaf) 
    1/4 c  Butter or margarine                 2 c  Chopped cooked chicken 
  
  Combine the broth and the vegetables in a large sauce pan.  Cover and cook 
  over medium heat for 15 minutes or until the vegetables are tender. 
   
  Melt the butter in a Dutch oven over low heat.  Add the flour, stirring 
  until smooth.  Cook for 1 minute, stirring constantly. Gradually stir in 
  the milk and cook over medium heat, stirring constantly, until thickened 
  and bubbly.  Gradually stir in the vegetable mixture, soy sauce, cheese and 
  chicken.  Cook until the cheese melts and the soup is thoroughly heated. 
   
  Makes 2 1/2 quarts. 
   
  {Mrs.  William Yoder, Jr.; Montezuma, Georgia} 
   
  [Southern Living; January 1992] 
   
  Posted by Fred Peters.