Cream of Chicken and Vegetable Soup

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Cream of Chicken and Vegetable Soup This silky-rich chicken soup is a terrific main dish. Preparation Time - 10 mins. Cooking Time - 15 mins. * 1/4 cup (1/2 stick) butter or margarine * 1/4 cup all-purpose flour * 1 can (12 fl. oz.) CARNATION Evaporated Milk * 1 package (16 oz.) frozen mixed vegetables, prepared according to package directions * 2 (about 8 oz. total) boneless, skinless chicken breast halves, cooked and cubed * 1 can (14.5 fl. oz.) chicken broth * 1/4 teaspoon onion salt MELT butter in medium saucepan over medium heat. Stir in flour. Gradually stir in evaporated milk. Cook, stirring constantly, until mixture comes to a boil. Add vegetables, chicken broth and onion salt. Heat through. * NOTE: For a lower-fat version of this recipe, substitute NESTLE CARNATION Evaporated Lowfat Milk for Evaporated Milk, and 1 can (14.5 fl. oz.) light or fat-free chicken broth for chicken broth. Proceed as above. Serving Size: 6 Brought to you by:

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