Chicken veggie soup

Contributed By: LR


2 (14.5 ounce) cans chicken broth
1 cup baby carrots, halved
2 potatoes, peeled and cubed
1/2 (4.5 ounce) can mushrooms, drained


In a large saucepan over medium high heat, combine the chicken stock, carrots and potatoes and simmer for 20 minutes, or until potatoes are tender. Add
the mushrooms and simmer for 5 more minutes.
From the Lr,
Nottingham, England.

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