Chicken Soup

Serves: 5
Total Calories: 5,182


Chicken Soup
Chicken Pot Pie
1 (10 1/2-ounce) can gravy
Pistacio Pudding


Use left over vegetables from previous day and add frozen vegetables for pot pie. Save 1/2 chicken that was cooked for the next day for the stir fry. Make the jello for tomorrow. Make the dressing for Chow Mein Salad and refrigerate.

Nutritional Facts:

Serves: 5
Total Calories: 5,182
Calories from Fat: 1,099

This Chicken Soup recipe is from the DVO Meals Cookbook. Download this Cookbook today.

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