- 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 broth and onion to a boil. Reduce heat. Add the vegetables; cover and cook for 6-8 minutes or until crisp-tender. Stir in chicken and soup; heat through. Yield: 6 servings.
Reviews forSimple Chicken Soup
"easy and tasty!"
"I made this soup for my family last night. It is quick and simple yet my family loved it! I am not into all this reduced sodium low-fat stuff. Life is too short to not enjoy good food. Anyways, I substituted the canned chicken broth for homemade chicken broth (much better!) and made a homemade white sauce in place the condensed soup. To do this I cooked 3 T. of butter, 3 T. of flour, and 1 cup of milk over medium heat or until thickened. In place of dried onion I used about a teaspoon of so of onion powder. In place of frozen vegetables which no one seems to enjoy at my house, I used about 3/4 cup of chopped carrot and 3/4 cup chopped celery. To add some flavor and a little color, I added about a teaspoon of dried basil and a teaspoon of dried oregano. Will make again, so easy and good!"
"This was a super quick and easy soup to make. I broiled my chicken with garlic and onion powders, rosemary and thyme also for extra flavor. I also added a side of noodles for those who wanted it. I made it for my husband and family members who were working on my roof. They practically inhaled it and cleaned out the pot."