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Melt butter, add onions, celery and carrots. Sauté until tender. Mix flour and cornstarch with a little broth to make a paste; add to veggies and mix well. Add broth, milk and bouillon cubes, stirring constantly until well blended and mixture begins to boil. Add cubed cheese and stir until melted. Add chicken with juice, heat thoroughly. Add pepper to taste. Top with chopped parsley if desired.
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