This silky-rich chicken soup is a terrific main dish on a cold winter's night. For a reduced calorie, lower-fat version, use lowfat evaporated milk and fat-free chicken broth.

Cream of Chicken and Vegetable Soup

1/4 cup (1/2 stick) butter or margarine
1/4 cup all-purpose flour
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1 (16-ounce) package frozen mixed vegetables, prepared according to package directions
2 (about 8 ounces total) boneless, skinless chicken breast halves, cooked and cubed
1 (14.5-ounce) can chicken broth
1/4 teaspoon onion salt

1. Melt butter in medium saucepan over medium heat. Stir in flour. Gradually stir in evaporated milk. Cook, stirring constantly, until mixture comes to a boil. Add vegetables, chicken, chicken broth and onion salt. Heat through.

Makes 6 servings.

Note: For a lower-fat version of this recipe, substitute NESTLÉ CARNATION Evaporated Lowfat Milk for Evaporated Milk and 1 can (14.5 ounce) light and fat-free chicken broth for chicken broth. Proceed as above.

Nutritional Information Per Serving (1/6 of recipe): Calories: 280 Calories from Fat: 120 Total Fat: 13 g Saturated Fat: 8 g Cholesterol: 75 mg Sodium: 550 mg Carbohydrates: 20 g Dietary Fiber: 3 g Sugars: 6 g Protein: 19 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.