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Simple Chicken Soup
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2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 tablespoon dried minced onion
1 package (16 ounces) frozen mixed vegetables
2 cups cubed cooked chicken breast
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
In a large saucepan, bring the broth and onion to a boil. Reduce heat.
Add the vegetables; cover and cook for 6-8 minutes or until
crisp-tender. Stir in the chicken and soup; heat through.
Yield: 6 servings.
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Printed from tasteofhome.com Jul 5, 2008Copyright Reiman Media Group, Inc © 2008 |