I just made this last night for dinner and made a double batch. I panfried the chicken with my House Seasoning (This is posted under seasonings.) and olive oil. Then I cubed it as stated. I thought it needed more seasonings like I said below and then the taste was wonderful with such a rich, creamy texture. Others might find it doesn't need more seasonings. I'm a seasoning and garlic junkie!
Cream of Chicken and Vegetable Soup
Estimated Times:
Preparation - 10 min | Cooking - 15 min | Yields - 6
Ingredients:
1/4 cup (1/2 stick) butter or margarine
1/4 cup all-purpose flour
1 can (12 fl. oz.) Evaporated Milk
1 package (16 oz.) frozen mixed vegetables, prepared according to package directions (I didn't bother and just put the vegetables straight into the soup and warmed it up.)
2 (about 8 oz. total) boneless, skinless chicken breast halves, cooked and cubed
1 can (14.5 fl. oz.) chicken broth (To save money, I used 14 oz. water and 1 1/2 cubes chicken bouillon)
1/4 teaspoon onion salt
I also added more onion salt, garlic powder, and salt and pepper to taste to give it more flavor.
Directions:
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.
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