1 tablespoon olive oil
1 small onion, diced
1 teaspoon minced garlic
1/2 cup chopped celery
1 (4 ounce) can crushed tomatoes
2 teaspoons paprika
2 tablespoons chopped fresh chives
1 teaspoon salt
2 teaspoons prepared horseradish
2 teaspoons ground black pepper
1 (10.75 ounce) can condensed cream of chicken soup
1 tablespoon chopped fresh parsley
Heat olive oil in a medium saucepan over medium heat. Add onion and garlic; saute until cooked, about 15 minutes.
Stir in celery and tomatoes.
Add garlic powder and chives and salt. Cook 10 minutes, stirring. Stir in salad ingredients, then cook 15 minutes more.
Pour chicken broth over outside of pan. Pour chicken stock over chicken cubes. Cover, and simmer for 20 minutes, stirring every 5 minutes. Serve piping hot.
Quick and easy preparation. A nice subtle lemon flavor. I left out the tabasco. I will be making this again. Thank Free admin !!!