“Makes eating veggies yummy.”
READY IN:
50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Dissolve chicken bouillon cubes in 6 cups of water.
  2. Bring to a boil in large sauce pan.
  3. Add onion, celery, and carrots to chicken broth.
  4. Simmer until tender. About 15 minutes.
  5. While veggies are simmering,melt butter on low to medium heat and add flour blending to a roux.
  6. Remove from heat.
  7. When vegetables are tender add the roux and blend well.
  8. Add the cheese, stirring to melt.
  9. Cook over medium heat until thickened.

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