Cream of Chicken and Veggie Soup - Ww

6 WW points per serving

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1⁄4 cup butter or 1⁄4 cup margarine
• 1⁄4 cup all-purpose flour
• 1 (12 fluid ounce) can evaporated milk
• 1 (16 ounce) package  frozen mixed vegetables, prepared according to package directions
• 8  ounces chicken breasts, cooked and cubed
• 1 (14 1/2ounce) can chicken broth
• 1⁄4 teaspoon  onion salt

Directions

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, broth and onion salt. Heat through.
2. NOTE: For a lower-fat version of this recipe, substitute NESTLÉ CARNATION Evaporated Lowfat Milk and 1 can (14.5 fl. oz.) light or fat-free chicken broth. Proceed as above.