(by Shirley McNevich)
1 - 10.75oz. can Campbell's chicken noodle soup
2 cans water (use empty soup can to measure)
1 - 10.75oz. can Campbell's cream of chicken with rice soup
1 - 16oz. frozen mixed vegetables (thawed and drained)
1 1/2 cups cooked chicken pieces (bite sized)
salt and pepper to your taste
In a Dutch oven over medium heat add both soups and water--stir until mixed. Add cooked chicken and drained vegetables--stir. Bring to a boil, then reduce heat to simmer. Simmer for 30 minutes (stirring occasionally). Taste broth to see if it's seasoned to your taste.
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