Ingredients:
1 whole cooked chicken (boned) shredded and diced into 1x1 inch chunks
1 (large) family size can Cream of Mushroom Soup
2 cans Clear Chicken Broth
2 tablespoons parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 can baby peas
1 can carrots
(fresh may be used but cooking time will be longer and may require more liquid.)

In large pot, on low to medium heat, combine chicken broth and Cream of Mushroom Soup until smooth. Add spices, stir. Add peas and carrots, stir. Add chicken, stir.

Cover and simmer for 35 minutes. Stir often so nothing stick to the bottom of the pot.

Serve with bread as a main dish or side dish. Freeze in air tight containers.

This combination of soup and stew is delicious and basically no fuss. I’m sure someone else thought this up before I did, but in my kitchen, I take the credit.

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