Shannon dresses up vegies and leftovers with chicken soup:
My children love Campbell’s soups, specifically the chicken variety: chicken noodle, chicken & rice, chicken & stars. But they are high in sodium and fairly low in nutritional value. I add a little extra water to the soup (to cut down on the sodium per serving), then beef it up [er, vegie it up — Ed.] by adding in frozen peas, carrots, corn, broccoli – even leftover chicken cut into tiny bits. Just chop up last night’s leftovers, or throw in a handful of frozen veggies before you cook the soup. The kids don’t mind the "good stuff" when it’s soaked in Campbell’s chicken broth!