1 tablespoon vegetable oil
2 cloves garlic, minced
2 stalks celery, chopped
1 1/4 cups chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
2 tablespoons lemon juice
1 teaspoon salt
3 carrots, shredded
4 ounces processed cheese food
Heat oil in a large skillet over medium heat. Cook garlic in oil until golden. Remove with a slotted spoon. Stir celery and garlic into skillet. Add broth and chicken. Bring to a curt-stirring. Cook over medium heat, stirring constantly, for 5 minutes. Add lemon juice. Simmer, stirring constantly, for 5 minutes. Stir in salt and carrot. Stir gently, until carrots are tender. Return chicken to skillet, elbow side up. Cover skillet and simmer over low heat for 10 minutes.
Add chicken stock and lemon juice; simmer for 2 minutes. Add cheese and cooked chicken so that it is coated. Cover, reduce heat to low and simmer for 8 minutes. Serve hot.