Chicken Vegie Soup
- Number of Servings: 8
Ingredients
3 cups water 3 chicken-flavor bouillon cubes 1 medium onion, coarsely chopped (about 1 cup) 2 medium carrots, cut into 1-inch pieces (about 1 cup) 1 medium potato, cut into 1-inch pieces (about 1 cup) 1 cup frozen peas 1 cup frozen whole kernel corn 1 can (26 ounces) Campbell's® Condensed Cream of Chicken Soup 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained 4 slices American pasteurized process cheese product 1 tablespoon Louisiana-style hot sauce (optional)
1. Heat the water, bouillon, onion and carrots in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Stir in the potatoes, peas and corn. Cook until the vegetables are tender, stirring occasionally.
2. Stir in the soup and chicken and cook until the mixture is hot and bubbling. Add the cheese. Cook and stir until the cheese is melted. Stir in the hot sauce, if desired.
Makes: 8 servings (about 1 1/2 cups each).
Number of Servings: 8
Recipe submitted by SparkPeople user SHASSYSUE2.
2. Stir in the soup and chicken and cook until the mixture is hot and bubbling. Add the cheese. Cook and stir until the cheese is melted. Stir in the hot sauce, if desired.
Makes: 8 servings (about 1 1/2 cups each).
Number of Servings: 8
Recipe submitted by SparkPeople user SHASSYSUE2.
Nutritional Info Amount Per Serving
- Calories: 227.1
- Total Fat: 6.5 g
- Cholesterol: 37.5 mg
- Sodium: 2,063.6 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 3.0 g
- Protein: 18.8 g
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