Cream of Chicken and Vegetable Soup
Makes 6 servings.
1/4 cup butter
1/4 cup all-purpose flour
12 oz evaporated milk
16 oz frozen mixed vegetables, prepared according to package directions
2 (about 8 oz total) boneless, skinless chicken breast halves, cooked and cubed
14.5 oz chicken broth
1/4 teaspoon onion salt
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Melt butter in medium saucepan over medium heat. Stir in flour. Gradually stir in milk. Cook, stirring constantly, until mixture comes to a boil. Add vegetables, chicken, chicken broth and onion salt. Heat through and serve.
