Cream of Chicken and Veggie Soup - Ww

• 14 cup butter or 14 cup margarine
• 14 cup all-purpose flour
• 1 (12 fluid ounce) can evaporated milk
• 1 (16 ounce) package frozen mixed vegetables, prepared according to package directions
• 8 ounces chicken breasts, cooked and cubed
• 1 (14 1/2 ounce) can chicken broth
• 14 teaspoon onion salt

1. MELT butter in medium saucepan over medium heat.
2. Stir in flour.
3. Gradually stir in evaporated milk.
4. Cook, stirring constantly, until mixture comes to a boil.
5. Add vegetables, chicken, broth and onion salt.
6. Heat through.
7. NOTE: For a lower-fat version of this recipe, substitute NESTLE CARNATION Evaporated Lowfat Milk and 1 can (14.5 fl.
8. oz.)
9. light or fat-free chicken broth.
10. Proceed as above.

butter, flour, milk, mixed vegetables, chicken breasts, chicken broth, onion salt

Taken from www.food.com/recipe/cream-of-chicken-and-veggie-soup-ww-263838 (may not work)