Chicken corn soup

Yield: 4 servings

Measure Ingredient
1 each 16 oz can creamed corn
1½ cup Water
1 pack Instant chicken broth
1 cup Cooked noodles
4 ounces Cooked chicken, cubed
\N \N Salt and pepper to taste

In a medium saucepan, combine all ingredients. Heat, stirring, until soup boils.

Per serving: 12g protein, 3g fat, 30g carb., 627mg sodium, 38mg chol., 190 calories.

From: Carolyn Shaw Date: 09-23-94

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