Yield: 6 servings

1 can cream of mushroom soup
1 cup water
2 cups cooked chicken, shredded
1 chicken bouillon cube
1 tablespoon soy sauce
3 ounces sliced mushrooms, drained
14 ounces mixed Chinese vegetables, drained

Place soup and water in a large saucepan. Cook over medium-high heat until bubbly. Stir often. Add remaining ingredients. Reduce heat to medium. Cook 10 minutes until warm. Stir often.

Per Serving: 133 Calories; 4g Fat; 16g Protein; 7g Carbohydrate; 3g Dietary Fiber; 40mg Cholesterol; 653mg Sodium.