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GINGERED VEGETABLE-CHICKEN SOUP

Category:    Soups, Chicken
Yield: 2 servings
 
 14 1/2 oz Can chicken broth                   1 c  Loose-pack frozen mixed
      1 tb Dry sherry                               -vegetables
    1/4 ts Ground ginger                       1 c  Cubed cooked chicken
 
  In a  1 1/2 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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