Mom's Famous Chicken Soup
Mom is not boring, and neither is her chicken soup...it's loaded with veggies, flavored with hot sauce, and has a secret ingredient that's sure to make this a favorite in your kitchen.
Ingredients
3 cups water
3 chicken flavored bouillon cube
1 medium onion, coarsely chopped (about 1 cup)
2 medium carrot, 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) Campbells® 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)
3 chicken flavored bouillon cube
1 medium onion, coarsely chopped (about 1 cup)
2 medium carrot, 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) Campbells® 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)
Instructions
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.
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.
Mom's Famous Chicken Soup
Mom is not boring, and neither is her chicken soup...it's loaded with veggies, flavored with hot sauce, and has a secret ingredient that's sure to make this a favorite in your kitchen.
Directions
Print
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.
Ingredients
3 cups water3 chicken flavored bouillon cube1 medium onion, coarsely chopped (about 1 cup)2 medium carrot, peeled and cut into 1-inch pieces (about 1 cup)1 medium potato, cut into 1-inch pieces (about 1 cup)1 cup frozen peas1 cup frozen whole kernel corn1 can (26 ounces) Campbells® Condensed Cream of Chicken Soup3 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained4 slices processed American cheese food product1 tablespoon Louisiana style hot pepper sauce(optional)
Italian Wedding Soup
Homemade mini meatballs, orzo pasta and es...
Zucchini Bread
Ready to try something unique and exciting...
Easy Blueberry Pancakes
An excellent recipe for blueberry pancakes...
Apricot Chicken en Croûte
This elegantly presented dish is surprisi...