Ingredients
2 cans (14-1/2 ounces each) reduced-sodium chicken broth1 tablespoon dried minced onion1 package (16 ounces) frozen mixed vegetables2 cups cubed cooked chicken breast2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
Preparation
In a large saucepan, bring broth and onion to a boil. Reduce heat. Add the vegetables; cover and cook for 6-8 minutes or until crisp-tender. Stir in chicken and soup; heat through.
