2 cups reduced fat cream of chicken soup
1 cup reduced fat cream of mushroom soup
2 teaspoons chicken bouillon granules
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried rosemary
2 tablespoons white wine
Place chicken breasts in a large, heavy-duty plastic bag; seal bag and shake to coat. Place bag in large bowl to coat, pressing chicken breasts firmly to seal.
In a large pot over high heat, combine chicken broth, cream of chicken, cream of mushroom soup, the bouillon, chicken bouillon, parsley, oregano, basil, rosemary, rosemary and white wine.
Bring broth to a boil and add chicken; simmer for 1 to 2 minutes. Remove from heat and stir soup mixture into chicken breasts and broth mixture.