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Cream of Chicken and Vegetable Soup is ready in less than 30 minutes and makes a great choice for a cold day or night.
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Original reipce makes 2 dozen Change Servings
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.
NOTE: For a lower-fat version of this recipe, substitute NESTLÉ CARNATION Evaporated Lowfat 2% Milk and 1 can (14.5 fl. oz.) light or fat-free chicken broth. Proceed as above.
|Calories from Fat||120|
|Total Fat 13g||20%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 3g||13%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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