Cream of Chicken and Vegetable Soup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Great Tasting Soup and LowFat! Ingredients:
1/4 cup light butter |
1/4 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 1/2 ounces fat-free low-sodium chicken broth |
1/4 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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