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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is from the 2003 Chrisco calender. Ingredients:
1 whole chicken, cooked |
1 (45 g) packet cream of chicken soup mix |
1 1/2 cups skim milk |
500 g frozen mixed vegetables |
1 onion, diced |
1/2 teaspoon basil |
Directions:
1. Remove the chicken from the bones, discard the skin.
2. In a large saucepan cover vegetables and onion with boiling water, cook for 5 minutes.
3. Drain, set aside - keep 1/2 cup of the stock water (may be reduced later).
4. In the same saucepan, combine milk, soup mix and basil and bring to the boil.
5. Add vegetables and chicken, mix together and cook for 3 minutes.
6. If the mixture is too thick add left over stock water until the right consistency is achieved.
7. Serve with pasta, rice, or potatoes.
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