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Source: Swanson's Simply Delicious Cookbook

Hearty Chicken Vegetable Soup
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Serves: 5
Prep Time: 10 minutes
Cook Time: 25 minutes
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1 tbsp. margarine or 1 tbsp. butter
1 medium onion, chopped (about 1/2 cup)
1/2 tsp. dried thyme leaves, crushed
1/4 tsp. garlic powder or 2 cloves garlic, minced
3 cans (14 ounces each) Swanson® Chicken Broth, (5 1/4 cups)
2 cups frozen whole kernel corn
2 cups frozen cut green beans
1 cup cut-up canned tomatoes
2 1/2 cups diced cooked chickens




1. In large saucepan over medium heat, heat margarine. Add onion, thyme and garlic powder and cook until tender.

2. Add broth, corn, green beans and tomatoes. Over medium-high heat, heat to a boil. Reduce heat to low. Cook 5 min. or until vegetables are tender.

3. Add chicken and heat through.



For 2 1/2 cups diced cooked chicken in medium saucepan over medium heat, in 4 cups boiling water, cook 1 1/4 pounds skinless, boneless chicken breasts, diced, 3 min. or until chicken is no longer pink.


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