RECIPE
This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger plans to run a series of recipes from that cookbook. If your church has a cookbook or if you would like to submit your own recipe of a favorite dish for possible publication, please email it to: editor@gatesvillemessenger.com.
Cheese Chicken Soup
Vicki Melton
4 chicken breasts 1/3 c. chopped onion
1 c. chicken broth ½ c. milk
½ c. water ½ c. shredded cheddar cheese
2 cans of cream of chicken soup 1 pound Velveeta cheese cubed
1/3 cup of chopped celery
Boil chicken until tender. Saute onion and celery in a little butter. Add everything except for the chicken. Heat until cheese is melted. Dice chicken and add to soup mixture. Cook until bubbly hot. If it is too thick, add a little milk. This soup can be frozen.