CREAMY CHICKEN VEGETABLE SOUP|
1 fryer (2 to 3 lb.), cut up
2 (13 3/4 oz.) cans chicken
1/2 c. chopped celery and
1/2 c. chopped onion
1 bay leaf
2 c. cubed potatoes
1 (20 oz.) pkg. frozen peas
1 c. cubed turnips
1 c. carrot slices
1/4 c. chopped parsley
1/2 tsp. pepper
1/2 c. salad dressing
Cook chicken with the broth, celery, onion and bay leaf.
Bring to boil; reduce heat. Cover and simmer for 45 minutes or
until tender. Remove chicken from broth and cool. Bone the
chicken when cool and chop into bite-size pieces. Remove bay
leaf from broth. Add the vegetables and pepper to broth.
Bring to boil; reduce heat and simmer 15 to 20 minutes or
until vegetables are tender. Stir in chicken and salad dress-
ing. Heat thoroughly. Serves 4 to 6.
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