Cheesy Chicken Vegetable Soup 2

3 tbsp. butter or margarine

2 cup sliced zucchini

1 cup sliced carrots

1/2 cup sliced celery

1/2 cup chopped onions

1 lg. clove garlic, minced

1/2 tsp. dried oregano leaves, crushed

1 can (11 oz.) condensed Cheddar cheese soup

1 soup can milk

1 soup can water

1-1/2 cup chopped cooked chicken

Generous dash hot pepper sauce

In 3-quart saucepan over medium heat, in hot butter, cook zucchini, carrots, celery, onions and garlic with oregano about 10 minutes or until tender, stirring occasionally. Add soups, milk and water, stir until well blended. Stir in chicken and hot pepper sauce; heat through, stirring occasionally.

Makes 8 cups or 6 servings

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Cajun Country -- New Iberia, Louisiana