Recipe and Photo by: Better Homes and Gardens
Twenty minutes and just a handful of ingredients make this chicken soup a winner. The cheese toasts are the bonus.
19-ounce can ready-to-serve lentil soup
loosely packed frozen crinkle-cut carrots
teaspoon dried thyme, crushed
margarine or butter
teaspoon garlic powder
shredded mozzarella or cheddar cheese
5-1/2-ounce can tomato juice (about 2/3 cup)
cubed cooked chicken
1. Preheat broiler. In a medium saucepan stir together soup, carrots, and thyme. Bring mixture to boiling; reduce heat and simmer 8 to 9 minutes or until carrots are tender.
2. Meanwhile, for garlic-cheese toasts, place bread slices on unheated rack of a broiler pan. Spread with margarine or butter; sprinkle with garlic powder. Broil 5 inches from heat for 1 minute or until golden brown. Top with cheese. Return to broiler; broil about 30 to 60 seconds or until cheese melts slightly and edges are golden brown. Stir tomato juice and chicken into soup; heat through. Serve toasts with soup. Makes 4 servings.
nutritional info per serving
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