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Quick And Easy Chicken And Vegetable Soup In 5 Minute

Ingredients
  Canned chicken broth 14 1⁄2 Ounce
  Cornstarch 2 Tablespoon
  Canned chunk white chicken breast in broth 10 Ounce
  Canned mixed vegetables 15 Ounce, drained (Preferably Veg-All)
  Freshly ground black pepper 1 Pinch (For Topping Of Soup)
Directions

In a medium pot, dissolve 1 ½ tablespoons cornstarch in a 14.5-oz. can of chicken broth. Add a 10-oz. can of chunk white chicken breast, undrained, and a 15-oz. can of mixed vegetables, drained. Stir all together, and bring to a boil over medium heat. Cook and stir occasionally, until soup is thickened and bubbly—about 5 minutes. Ladle desired amount into a soup bowl. Top with freshly ground black pepper, and serve immediately! Scrumptious, filling—and no guilt! Enjoy!!! --Betty

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
6
Looking for an easy way to use-up your left-over chicken? Betty whomps up a quick and easy chicken and vegetable soup that will warm you up on a hungry evening in just 5 minutes. This unbelievably quick soup has the right balance of health and taste and is a great way to satisfy your family. Truly mouth-watering, truly quick!

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