Cheesy-Chicken Soup

• 3 quarts water
• 4 chicken breasts – boned and skinned
• 2 cans chicken broth
• 3 carrots – diced
• 3 sticks celery – diced
• 1 large onion – diced
• 1 small package frozen peas
• 3 oz. chicken soup base or 6 Wyler’s chicken bouillon cubes
• 1/2 lb. butter
• 1 1/2 cups flour
• 1 8 oz. bottle Kraft Cheese Whiz

1. Boil chicken breasts until tender.
2. Remove and cut meat into small cubes.
3. Par boil vegetables in part of 3 quarts of water.
4. Make white sauce with butter and flour.
5. Mix all ingredients.
6. Add more liquid needed.