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Cream of Chicken and Vegetable Soup

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“Great Tasting Soup and LowFat!”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 14 cup light butter
  • 14 cup all-purpose flour
  • 12 fluid ounces evaporated low-fat milk
  • 16 ounces frozen mixed vegetables, prepared according to package directions
  • 2 skinless chicken breast halves, cooked and cubed
  • 14 12 ounces fat-free low-sodium chicken broth
  • 14 teaspoon onion salt

Directions

  1. Melt butter in medium saucepan over medium heat. Stir in flour. Gradually stir in evaporated milk. Cook stirring constantly, until mixture comes to a boil. Add vegetables, chicken, chicken broth and onion salt. Heat through.
  2. NOTE: Evaporated Fat Free or regular Evaporated milk can be substituted. Will change the calorie intake for sure!

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