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Categories:Viewed: 59 - Published at: 4 years ago
Ingredients
- 1/2 whole Onion
- 2 stalks Celery
- 1 Tablespoon Vegetable Oil
- 1 can (14 Oz. Size) Chicken Stock
- 1 bag (12 Oz. Size) Frozen Cauliflower And Broccoli
- 1 can (10 1/2 Oz. Size) Cream Of Chicken Soup
- 2 cups Shredded Chicken
- 2 cups Milk
- 4 ounces, weight Processed Cheese, White Or Yellow
- Crackers, To Serve
Method
- Chop onion and celery. Saute celery and onion in vegetable oil in a 2-quart saucepan over medium heat until tender. Add chicken stock and frozen vegetables. Cover and cook until vegetables are cooked, about 10 minutes. If vegetables are too large, you may wish to cut them into smaller pieces.
- Stir in cream of chicken soup, chicken and milk and heat through, stirring occasionally.
- Cut cheese into chunks and add to soup, stirring until melted. Taste and season if needed. (It shouldn't need much if any salt.) Serve immediately with crackers.
