- 1 whole chicken breast
- 2 cups water
- 1⁄3 cup celery, diced
- 1⁄3 cup carrot, diced
- 1⁄3 cup onion, chopped
- 1 (10 1/2 ounce) can cream of chicken soup
- 1⁄2 cup milk
- 1⁄2 cup sharp cheddar cheese, grated
- Boil chicken breast in water for 20 minutes, or until tender. Remove chicken, cut into pieces, and reserve 1 cup of the broth.
- Add vegetables to broth and simmer, covered, for 10 minutes or until tender. Gradually stir in soup, milk, chicken, and cheese.