Chicken Veggie Soup I


  • 2 (14.5 ounce) cans chicken broth
  • 1 cup baby carrots, halved
  • 2 potatoes, peeled and cubed
  • ½ (4.5 ounce) can mushrooms, drained

1. In a large saucepan over medium high heat, combine the chicken stock, carrots and potatoes and simmer for 20 minutes, or until potatoes are tender. Add the mushrooms and simmer for 5 more minutes.

View full recipe at SpringPad


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