Cream of Chicken and Veggie Soup - Ww |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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6 WW points per serving Ingredients:
1/4 cup butter or 1/4 cup margarine |
1/4 cup all-purpose flour |
1 (12 fluid ounce) can evaporated milk |
1 (16 ounce) package frozen mixed vegetables, prepared according to package directions |
8 ounces chicken breasts, cooked and cubed |
1 (14 1/2 ounce) can 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, broth and onion salt. Heat through.
2. NOTE: For a lower-fat version of this recipe, substitute NESTLÉ CARNATION Evaporated Lowfat Milk and 1 can (14.5 fl. oz.) light or fat-free chicken broth. Proceed as above.
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