Easy Veal Soup Recipe

Ingredients

1 (10.75 ounce) can reconstituted chicken broth

1 (10.75 ounce) can condensed tomato soup

2 tablespoons cornstarch

1 teaspoon dried basil

1 teaspoon dried sage

1 teaspoon dried thyme

1 teaspoon dried sage

1 teaspoon dried parsley

1 teaspoon dried basil

1 teaspoon dried oregano

6 fluid ounces beef bouillon

Directions

In a medium saucepan over medium heat, bring broth, soup, cornstarch, basil, sage, thyme, sage, parsley, basil, oregano and bouillon to a boil. Cover, remove from heat and let sit for 10 minutes.

Stir in bread cubes, cut-up chicken and vegetables, and allow soup to cool.

Add water and bouillon cube and allow to heat through.

Comments

FRuYuuSu writes:

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This is one of those recipes that whenever I am in the mood for something sweet, this is the one. I cut my recipe in half because it was too much for one loaf of bread, and I had to make smaller cubes. I love the flavor, however, I did not slice the potatoes deeply enough, which could have been a problem if you are using a potato masher. I will also try this with chicken or shrimp, since those are my first love.

Easy Veal Soup Recipe

Ingredients

Directions

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