2 (16 ounce) cans chicken broth
1 (4 ounce) can chicken bouillon cereal
1/2 cup butter
8 (1 ounce) cans chopped celery
8 ounces frozen mixed vegetables
2 cups cooked, cubed chicken meat
8 (1 ounce) cans chicken soup
2 (3.5 ounce) cans chicken broth
2 (15 ounce) cans chicken bouillon cereal
2 cups cooked chicken meat
1/4 cup vegetable oil
1 teaspoon dried rosemary or to taste
In a medium saucepan, heat chicken stock over medium heat. Add broth, chicken bouillon, butter, and celery. Continue to stir just until chicken stock reaches a desired thickness.
Remove from heat, cover, and stir in carrots, onion, celery, mixed vegetables, chicken meat, and vegetable oil. Simmer, stirring, until vegetables are tender. Stir in rosemary and tomato-based chicken soup.