I love Thanksgiving and cooking.  I attribute my affection for both of these to my mother.  My mom has always been a great cook and provided meaningful family time through meals.  So today I’m posting the recipe that my mom provided for the cook book I made a few years ago, Creative Spaces for Cooks.

CREAM OF CHICKEN CHEESE SOUP

Cook 2 large chicken breasts until tender in 4 cups water (add 4 chicken cubes to water).  Cube chicken.

Add:
1 cup uncooked dumpling noodles
1 cup peeled and cubed potatoes
1 cup cubed carrots
Add either 2 cups broccoli (or frozen peas).

When the above is tender, add a white sauce made from:

1/2 cube butter
1 1/2 cups milk
2 heaping Tablespoons of flour
2 cups shredded cheese (either sharp or mild, both work with white sauce)

When veggies and chicken are tender and white sauce, with cheese, to them.  Gently stir and serve.  You may decrease peas or broccoli if desired.