Chicken Cheese Soup

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.

Chicken Cheese Soup

By Gaye Sadler

1/3 c. shredded carrot ½ tsp. Worcestershire sauce
2 T. chopped onion ½ c. American cheese, shredded
2 T. oleo
1 10.5 oz. can of cream of chicken soup

Cook carrot and onion in butter till almost tender. Stir in soup. Gradually add 1 cup water and the Worcestershire, mixing until smooth. Heat to boiling; add cheese; stir until melted. Serves two.