Gingered vegetable-chicken soup

2 servings

Ingredients

Quantity Ingredient
14½ ounce Can chicken broth
1 tablespoon Dry sherry
¼ teaspoon Ground ginger
1 cup Loose-pack frozen mixed vegetables
1 cup Cubed cooked chicken

Directions

In a 1½ qt. casserole combine chicken broth, sherry and ginger.

Cook, covered on 100% power for 4-6 minutes or till boiling. Stir in vegetables and chicken. Cook, covered, on high 3-5 minutes or till vegetables are crisp-tender and chicken is treated through, stirring once.Makes 2 main dish servings. (Foe low wattage ovens cook broth mixture 9-11 minutes and soup 6-8 minutes) From BH&G Step-By-Step Microwave Cookbook

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