Cheesy Chicken Soup

2 cups carrots

2 cusp celery

1 lrg. onion

10 cups water

12 chicken bullion cubes

1 cup margarine

1 cup flour 1 lrg. bottle cheese whiz

2 cups cooked chicken

 

Boil carrots, celery, onion and bullion cubes.  In a separate pan melt margarine and then slowly add flour while stirring.  Take cap off of cheese whiz and heat in the microwave until warm.  Add cheese whiz to flour paste and stir until smooth.  Add chicken to vegetable mix and then add cheese paste a spoonful at a time.  Stir with a wire whisk until flour paste is mixed in well with no clumps.  Cook until it is heated all the way through. (If you are interested, this soup is only 7 WW points per cup!)

Shared by Meagan Smith at Terrific Tuesday 2010