Fresh Vegetable Soup

1. 1

   Combine canned chicken stock, cream of chicken soup and 2 cups water; set aside.

2. 2

   Cook all other vegetables and chicken until very tender; cut in small pieces.

3. 3

   Puree all vegetables and chicken breast in blender.

4. 4

   Add pureed vegetables and chicken breast to stock.

5. 5

   Simmer on low flame 1/2 hour.

6. 6

   Serve with garlic crackers or corn muffins.

* Per serving · 4 servings · Values may vary.

No additional tips available.