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Chicken Soup

Thursday, January 01, 2004
American/Entree/Appetizers-Side Dish
4 servings
1 whole chicken breast, skinned and halved
3/4 C. water
1/4 C. onion, chopped
1/4 C. carrot, chopped
1/4 C. celery, chopped
1 (10 ½ oz.) can Campbell's Healthy Request Chicken soup
3/4 C. skim milk
1/2 C. Kraft fat-free shredded Cheddar cheese
Combine chicken, water, onion, carrot, and celery in saucepan. Cover and cook until chicken and vegetables are tender. Remove chicken and shred. Return chicken to saucepan. Add soup and milk. Stir in cheese until thoroughly melted.
Nutrition Facts:
2.5g fat
Teresa Collins, Low Fat & Happy Cookbook
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