Chicken & Pineapple Soup
|Sliced celery||1 Cup (16 tbs)|
|Onion||1 Small, chopped|
|Ground ginger||1⁄2 Teaspoon|
|Condensed cream of chicken soup||2 Can (20 oz)|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Milk||1 1⁄3 Cup (21.33 tbs)|
|Canned boned chicken||5 Ounce, diced (1 Can)|
|Canned pineapple tidbits||9 Ounce, drained (1 Can)|
|Shredded coconut||1⁄4 Cup (4 tbs)|
1. Saute celery and onion in butter or margarine until soft in a large heavy saucepan or Dutch oven; add ginger, blending thoroughly.
2. Stir in soup, water and milk. Add chicken and pineapple. Heat, stirring frequently, until bubbly-hot.
3. Ladle into soup bowls. Sprinkle with coconut