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.
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