Chicken And Waffles

In a 20 qt. stock pot, over high heat, add the canned chicken, chicken soup base, and 1 gallon of water.

Bring the contents of the pot to a boil.

In a separate container, mix the cream soup base with 1 gallon of water and add to the 20 qt. stock pot.

Bring all of the contents of the pot to a boil.

Reduce the heat to low and simmer for 1 hour. The soup will thicken as it simmers. Stir occasionally.

Drain the peas and carrots and add them to the pot. Heat for 10 minutes.

Serve with waffles!*

*Use our Pancake & Waffle Mix (#104PANCAKEGB) to make delicious waffles for serving!