Back in January I saw this recipe in our local newspaper in the American Profile section -- by Marsha Baker. I have made it several times. Makes 6 hearty portions. Ingredients: 2 (14 ounce) cans reduced-sodium chicken broth 2 cups diced, peeled potatoes 1 cup diced carrots 1 cup diced celery 1/2 cup diced onion 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup butter 1/3 cup all-purpose flour 2 cups 2% reduced-fat milk 2 cups cheddar cheese 2 cups diced or shredded cooked chicken Preparation: 1.Bring chicken broth to a boil in a large suacepan. Reduce heat. Add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer until vegetables are tender, about 15 minutes. 2.Melt butter in a medium saucepan. Add flour and mix well. Gradually stir in milk and cook over low heat until slightly thickened. Stir in cheese and cook until melted. Add cheese mixture to broth and vegetables along with chicken. Cook and stir over low heat until thoroughly heated. TIP -- I have used left over rotisserie chicken -- very flavorful. This makes a great dinner along with some crusty bread.