Chicken Cheese Soup

From the kitchen of Bonnie Strieff
-Contributed by Natalie and Jared Fredrick

INGREDIENTS
3-4 Chicken Breasts
3 Stalks of Celery- Diced
3 Carrots- Diced
1 Medium Onion- Diced
1 Cup Butter
1/1/2 Cup Flour
3 Quarts Water
1/4 C Chicken Bouillon Granules
1/2 Package Frozen Peas
8 Oz Jar of Cheese Whiz
1 T Poultry Seasoning (Secret Ingredient!)
Salt and Pepper to taste

DIRECTIONS

Boil Chicken until done- cut or shed and set aside. I save the water and add more to equal the 3 quarts. Boil Veggies until tender. In a separate sauce pan melt butter and add flour to make paste. Add paste to veggies and water stirring frequently until well blended. Add Bouillon and mix than add cheese whiz and seasonings. Stir in chicken and add frozen peas. Heat until peas are cooked through