| Cream of Chicken and Vegetable Soup 1/4 cup butter 1/4 cup all-purpose flour 1 (12-ounce) can Evaporated Milk 1 (16-ounce) package frozen mixed vegetables, prepared according to package directions 2 boneless, skinless chicken breast halves, cooked and cubed 1 (14.5-ounce) can chicken broth 1/4 teaspoon onion salt 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, chicken broth and onion salt. Heat through. Makes 6 servings. |
