6 chicken breast halves (without skin)
6 tablespoons butter.
2 cups finely-chopped onion
1 cup thinly-sliced carrots
½ cup flour
5 cups chicken broth
2 ½ cups plain yogurt (not non-fat)
1 tablespoon plus 1 teaspoon sugar
1 teaspoon salt
2 teaspoons marjoram
3/8 teaspoon pepper
Add gradually, stirring constantly until it melts:
2 cups shredded or cubed American or Velveeta cheese, then add:
1 (10-ounce) package of frozen small peas
Cut chicken into bite-sized pieces. (Kitchen shears help if you have them.) Melt butter in a big, heavy soup pot. Add the onion and cook until soft (about five minutes). Add the carrot and cook until softened (another five minutes).
Gradually blend in the flour and stir constantly for about a minute to cook it.
Gradually add the chicken broth and yogurt, stirring constantly in order to avoid getting lumps.
Add the chicken breast, bring to a boil, and then simmer on low heat about 15 minutes, or until chicken is no longer pink. Then add the sugar, salt, marjoram, and pepper.
Add the cheese, stirring constantly until it melts. Then add the peas and continue cooking over low heat about five minutes, until peas are tender-crisp. Makes about 6 servings.