1/4 c diagionally sliced green onions
1/2 c diagionally sliced celery
1/4 t ground ginger
1 T butter
1 can chicken noodle soup
1 can chicken with rice soup
2 soup cans water
1 1/2 c cubed, cooked chicken
1 10 oz. package frozen mixed vegetables
4 t soy sauce
1/4 t salt
Generous dash pepper
In a large saucepan, cook onions and celery with ginger in butter until tender. Add remaining ingredients. Simmer 10 minutes or until done. Stir often. Makes 7 1/2 cups.
Pam thought this was very good. It was quick and easy to make! I added another can of chicken noodle soup since I had a 12 oz. bag of vegies, and 2 cups of chicken, and it seemed a little thick. I didn't add the salt- there's enough in the soup!
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