Five-Minute Chicken Soup - cooking recipe

Ingredients

2 c. chicken broth or 1 can condensed chicken broth plus 3/4 c. water
1/4 to 1/2 c. diced cooked chicken
2 tsp. butter or margarine
1/2 tsp. Worcestershire sauce
1/4 tsp. garlic powder
2 to 3 drops liquid red pepper seasoning
1 Tbsp. cornstarch, blended with 2 Tbsp. water
salt (if needed)
pepper

Preparation

Combine chicken broth, chicken, butter, Worcestershire, garlic powder and red pepper seasoning in a medium-size saucepan.
Heat slowly, just until simmering.
Combine cornstarch and water in a cup; stir into simmering broth.
Cook, stirring constantly, until thickened and bubbly, about 3 minutes.
Taste; add salt and pepper, if needed.
(You can add leftover vegetables, corn, peas, beans, carrots, etc.
If you prefer a chicken-noodle or chicken-rice soup, add a tablespoon or two of either at the outset and increase cooking time to about 15 minutes.
If you need to serve four or more, double or triple the proportions given.)