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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 help families or individuals create heirloom cookbook treasures.

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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