katy's cheesy chicken soup

Ingredients

• 3 quarts of water
• 12 chicken boullion cubes
• 1 onion diced
• 1 cup of celery diced
• 2 bags of California mixed vegetables-broccolii, cauliflower & carrots
• 1/2 pound of butter
• 1 cup flour
• 1 jar cheese whiz
• 3 cooked chicken breasts diced
• 1 cup frozen peas- optional

Directions

Bring water and chicken boullion to boil in large stockpot. Add diced onion, celery and California Vegetables. Simmer until vegetables are soft. In another small sauce pan, melt butter, remove from heat and whisk in flour. heat on low 1 to 2 minutes whisking the whole time. whisk  Flour- butter mixture into soup one spoonful at a time, over low heat until soup is thick and creamy. Stir in jar of cheese whiz until fully blended into soup. Add diced chicken and peas. * Freezes well, but don't reheat on stove, soup burns easily. Reheat in microwave only

I am not sure what the nutritional values are on this, I know it makes a lot of soup.  It is extremely important to add the chicken or the soup is too salty.  As a post op RNY Patient, I can only eat about a 1/2 cup.

1/2 POUND butter??? are you serious?

How many servings is this about?

Yes it does have a lot of butter, but it serves about 15 to 20 servings!! It makes a lot of soup!!