Cream of Chicken and Vegetable Soup is ready in less than 30 minutes and makes a great choice for a cold day or night.
- 1/4 cup (1/2 stick) butter or margarine
- 1/4 cup all-purpose flour
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 1 package (16 oz.) frozen mixed vegetables, prepared according to package directions
- 2 (about 8 oz. total) boneless, skinless chicken breast halves, cooked and cubed
- 1 can (14.5 fl. oz.) chicken broth
- 1/4 teaspoon onion salt
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, broth and onion salt. Heat through.
NOTE: For a lower-fat version of this recipe, substitute NESTLÉ CARNATION Evaporated Lowfat 2% Milk and 1 can (14.5 fl. oz.) light or fat-free chicken broth. Proceed as above.
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My family enjoys this especially on a cold winter day. Everyone from Grandpa to grandkids come back for seconds. I always have the ingredients on hand, so its great for a fast lunch or dinner.
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