Chicken and Lentil Soup with Garlic-Cheese Toasts

• 1 19-ounce can ready-to-serve lentil soup
• 1 cup loosely packed frozen crinkle-cut carrots
• 1/4 teaspoon dried thyme, crushed
• 8 slices French bread
• 2 tablespoons margarine or butter
• 1/4 teaspoon garlic powder
• 3/4 cup shredded mozzarella or cheddar cheese Target 2 For $5.00 thru 02/06
• 1 5-1/2-ounce can tomato juice (about 2/3 cup)
• 1 cup cubed cooked chicken

1. 1.
2. Preheat broiler.
3. In a medium saucepan stir together soup, carrots, and thyme.
4. Bring mixture to boiling; reduce heat and simmer 8 to 9 minutes or until carrots are tender.
5. 2.
6. Meanwhile, for garlic-cheese toasts, place bread slices on unheated rack of a broiler pan.
7. Spread with margarine or butter; sprinkle with garlic powder.
8. Broil 5 inches from heat for 1 minute or until golden brown.
9. Top with cheese.
10. Return to broiler; broil about 30 to 60 seconds or until cheese melts slightly and edges are golden brown.
11. Stir tomato juice and chicken into soup; heat through.
12. Serve toasts with soup.
13. Makes 4 servings.

readytoserve lentil soup, carrots, thyme, bread, margarine, garlic, mozzarella, tomato juice, chicken

Taken from www.kraftrecipes.com/recipes/chicken-lentil-soup-garlic-cheese-toasts-147498.aspx (may not work)