Cheesy-Chicken Soup

  • 3 quarts water
  • 4 chicken breasts – boned and skinned
  • 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

2 cans chicken broth

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.


Yellowstone 2011 – 56 Eating
This was cooked in 2 stock pots
6 quarts water
5 chicken breasts – boned and skinned
7 chicken thighs – boned and skinned
6 carrots – diced (3 cups)
6 sticks celery – diced (3 cups)
2 large onions – diced
1 package frozen peas (3 cups)
12 oz. chicken soup base or 12 Wyler’s chicken bouillon cubes
1 lb. butter
3 cups flour
1 15 oz. bottle Kraft Cheese Whizadd 2 cans chicken broth when reheating in Island Park