| 2 | cups Progresso® reduced-sodium chicken broth (from 32-oz carton) |
| 1 | small onion, coarsely chopped |
| 1 | medium carrot, coarsely chopped |
| 1 | stalk celery, coarsely chopped |
| 1/2 | cup cold water |
| 1 | teaspoon reduced-sodium soy sauce |
| 1/4 | cup Gold Medal® all-purpose flour |
| Dash poultry seasoning, if desired |
| 1. | In 2-quart saucepan, heat broth, onion, carrot and celery to boiling; reduce heat. Cover; simmer 15 minutes. Pour broth through strainer, pressing vegetables lightly to extract juice. Return broth to saucepan; discard vegetables. |
| 2. | In small bowl, stir water, soy sauce, flour and poultry seasoning with wire whisk until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook about 1 minute, stirring constantly, until thick and bubbly. |
| In step 2, heat to boiling. Cook 2 to 3 minutes. |
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| We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals. |
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| Using broth from cooked vegetables is a clever way to add flavor without extra fat. And, the flavor is enhanced more with a secret ingredient—a small amount of reduced-sodium soy sauce. |
Nutrition Information:
20 ( 0); 0g ( 0g, 0g); 0mg; 160mg; 3g ( 0g, 0g); 1g 0%; 0%; 0%; 0% 0