"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Low Fat Chicken Vegetable Soup Recipe

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This recipe for Low Fat Chicken Vegetable Soup, by , is from CW Curves Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jeanie Pierce


2 lb cutup chicken breast
1 c chopped celery
1 c thinly sliced carrots
1 c diced potato
1/2 c chopped onion
6 c hot water
2 c tomato juice
2 c frozen whole kernal corn
1 can tomatos, cutup
1 9oz pkg frozen lima beans
1 tsp salt
2 tsp worcestershire sauce
1/4 tsp chili powder
2 bay leaves
1/2 c uncooked small elbow macaroni

In a large sauce pan, spray with Pam. Add chicken, celery, carrots, potato, and onion. Stir over medium heat until chicken is no longer pink. Add remaining ingredients except macaroni. Cook 8-10 min then add macaroni cook until done (appr 15min) remove bay leaves and serve.




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