4 chicken breast tenders
1 tbsp. olive oil
1 (15 oz.) can chicken broth (Swanson)
2 (10 oz. ea.) cans cream of chicken soup (Campbell's)
3/4 cup chopped carrots
3/4 cup chopped celery
1/2 small yellow onion, chopped
1/2 tsp. black pepper
1/2 tsp. turmeric
1/4 tsp. garlic powder

Fry chicken breast tenders in oil until fully cooked.

Cut chicken into small chunks and put in a soup pot. Add carrots, celery, onions, pepper, turmeric, garlic powder, chicken broth and simmer until vegetables are tender. Stir in cream of chicken soup and heat through before serving.

Makes 4 servings.

Submitted by: Andy Francis