Simple Chicken Soup
I revised a recipe that my family loved so it would be lighter and easier to make. It’s a hearty and healthy meal served with a green salad and fresh bread. — Sue West, Alvord, Texas
Ingredients
- 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
Reviews
A very calm soup....comforting.
Looks good and is good ??
We had a unexpected cool summer day and I had a container of leftover turkey and broth so I used them to make this tasty vegetable soup.Very tasty and economical!
Just great. Only had cream of chicken and cream of celery soup and it turned out great. Added 2 cups precooked white and wild rice mix at the end. Great meal.
Easy and tasty!
This is my favorite soup of all. I eat this soup all winter long. Like some of the others, the only thing I do different is I add egg noodles.
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Excellent recipe! Very easy and delicious. My husband complimented me on it several times so this is a keeper! The only thing I did differently is to add some No Yolks Noodles to turn it into a Chicken Noodle Soup.