Cream of Chicken and Vegetable Soup

• 14 cup light butter
• 14 cup all-purpose flour
• 12 fluid ounces evaporated low-fat milk
• 16 ounces frozen mixed vegetables, prepared according to package directions
• 2 skinless chicken breast halves, cooked and cubed
• 14 12 ounces fat-free low-sodium 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, chicken broth and onion salt.
6. Heat through.
7. NOTE: Evaporated Fat Free or regular Evaporated milk can be substituted.
8. Will change the calorie intake for sure!

light butter, flour, fluid, mixed vegetables, chicken, chicken broth, onion salt

Taken from www.food.com/recipe/cream-of-chicken-and-vegetable-soup-288051 (may not work)