Serves 4 – 1 cup portions

2 – 12.5 oz. cans of chicken, I use Swansons Premium White Meat Chicken, drained

1-10.5 oz. can of 98% Fat Free Cream of Chicken Soup

21 oz. Low Sodium Chicken Broth

½ cup each of chopped onion, celery & carrots

½ cup frozen peas

½ tsp dried Thyme

½ tsp minced garlic

1-2 Bay leaves

½ tbsp of lite margarine spread, I use Imperial 50%

S&P to taste

In a large saucepan, medium heat, melt butter, add onion, celery, carrots, garlic, thyme, sauté 3-5 minutes. Add remaining ingredients except bay leaves stir to combine, toss in the bay leaves bring to a boil, reduce to simmer 30-40 minutes, stirring occasionally.