Heat chicken broth and cream of chicken in a saucepan. Mix well. Add vegetables and cook at low heat until tender. Add chicken. Pour into soup bowls and eat.
Ingredients
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48 ounces chicken broth, fat free
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1 can cream of chicken soup
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2 cups cooked chicken, cubed
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1 cup broccoli florets
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1 cup chopped carrots
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1 cup corn
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1 cup cauliflower
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