4 cups chicken broth or stock
3/4 cup Carnation evaporated milk
2-3 cups diced, precooked chicken
1 1/2 cups chopped celery with strings removed with a vegetable peeler
1/4 cup diced carrots
salt and pepper to taste
2 teaspoons minced garlic
1/2 cup grated parmasean cheese
Put stock or broth,celery and carrots in slow cooker. Turn on high, cook until celery and carrots are tender. This will take about 30-35 minutes. Let mixture cool for about 15 minutes. Pour into food processor or blender and puree until smooth. Return mixture to crock pot, turn cooker on low. Add remaining ingredients, stir until heated through and cheese has melted.
Not a NESTLÉ®-tested recipe.