Mom's Chicken Soup
Mom's know best when it comes to healthy eating, so that is why they always get their kids eating vegetables one way or the other.
It's loaded with vegetables you are sure to have in the freezer, so what are you waiting for.
3 cups water
3 chicken-flavor chicken flavored bouillon cubes
1 medium onion, coarsely chopped (about 1 cup)
2 medium carrots, peeled and cut into 1-inch pieces (about 1 cup)
1 medium potato, cut into 1-inch pieces (about 1 cup)
1 cup frozen peas
1 cup frozen whole kernel corn
1 can (26 ounces) Campbell’s Condensed Cream of Chicken Soup
3 cans (4.5 ounces each ) Swanson Premium White Chunk Chicken Breast in Water, drained****
4 slices processed American cheese food product
1 tablespoon Louisiana style hot pepper sauce (optional)
Heat the water, bouillon, onion and carrots in a 4-quart saucepan over medium-high heat to a boil.
Reduce the heat to low.
Stir in the potatoes, peas and corn.
Cook until the vegetables are tender, stirring occasionally.
Stir in the soup and chicken and cook until the mixture is hot and bubbling.
Add the cheese.
Cook and stir until the cheese is melted.
Stir in the hot sauce, if desired.
**** When I make this lovely soup it is usually after we have had a chicken on the Sunday, when taking the rest of the meat from the carcass there are a lot of smaller pieces of chicken.
What could be better ans also if there is a lot you can always freeze for a another dish during the week.
Image: Campbells Kitchen