I tried this recipe tonight, and we really liked it. It was super quick and easy. It is easy to lighten up with fat-free soup and cheese, too.
1 medium potato, peeled and diced
1/4 cup each chopped onion, celery and carrot
1 chicken bouillon cube
2-1/2 cups water
1-1/3 cups frozen mixed vegetables
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1/2 pound process cheese (Velveeta), cubed
In a large saucepan, combine the potato, onion, celery, carrot, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are almost tender.
Stir in mixed vegetables and chicken soup. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Stir in cheese just until melted (do not boil).
Yield: 5 cups
1 medium potato, peeled and diced
1/4 cup each chopped onion, celery and carrot
1 chicken bouillon cube
2-1/2 cups water
1-1/3 cups frozen mixed vegetables
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1/2 pound process cheese (Velveeta), cubed
In a large saucepan, combine the potato, onion, celery, carrot, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are almost tender.
Stir in mixed vegetables and chicken soup. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Stir in cheese just until melted (do not boil).
Yield: 5 cups
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