Lunch

Cream of Chicken with vegetable soup is for Lunch.

Cream of Chicken with vegetable soup takes 15 minutes to prepare.

Cream of Chicken with vegetable soup takes 90 minutes to cook.

Cream of Chicken with vegetable soup makes 5 servings.

The ingredients for Cream of Chicken with vegetable soup are:

15 cups of water
1 boullion cube
10 ounces or chicken breast
1 cup of chopped onions
1 cup of chopped celery
1/2 cup of frozen peas
1/2 cup of chopped carrots
2 cups of chopped cauliflower
1 tsp salt
Ronzoni Whole Wheat Wide Noodles
5 packages Lipton, Carb Options Cream of Chicken Flavor Instant Soup+ 1 cup cold water
add water as needed.

Here is how you make Cream of Chicken with vegetable soup:

In a large pan pour 5 cups of water, begin boiling; add boullion cube, onions,chicken breast, celery,frozen peas, carrots, cauliflower and salt. Boil for 45 minutes and remove chicken. With two forks, pull apart chicken to shread the meat. Replace the chicken and boil for 20 minutes more. Add noodles and cook for 10 minutes. In a bowl apart mix instant soup with 1 cup of cold water. Add the mixture to soup and boil for 5-10 minutes or until thick. Serve with whole wheat rolls or cornbread. Number of Servings: 5Recipe submitted by SparkPeople user SHARLOTTE57.

The nutritional information for Cream of Chicken with vegetable soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 186.8

• Total Fat: 2.2 g
• Cholesterol: 32.9 mg
• Sodium: 1,298.9 mg
• Total Carbs: 25.1 g
• Dietary Fiber: 4.8 g
• Protein: 18.4 g

The dietary needs meet for Cream of Chicken with vegetable soup is Sugar Free