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Vegetable Chicken Soup Recipe

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This recipe for Vegetable Chicken Soup, by , is from Love Always Family Cookbook, 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!

Contributor:  
Contributor:  
Granny Dowdy

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. or so of shredded chicken - fried or rotisserie works best
1 onion, chopped
2 cup beef broth
1 quart vegetable/tomato juice or 2 cans tomato soup
4 medium potatoes, diced
1 cup frozen (or canned) green beans
1 cup frozen (or canned) corn
1 cup frozen peas
2-3 carrots, sliced
2-3 cups cooked macaroni noodles
1-2 cans chicken and stars soup
1 can chicken and rice soup
1 can spaghetti o's
salt & pepper, to taste

Directions:
Directions:
Place all ingredients in a large slow cooker and cook on high for 2-3 hours or low for 4-6 hours or until potatoes are fork-tender. The smaller you dice the potatoes, the quicker they will cook.

** If you do not want to use a slow cooker (or want to whip it up quickly), add all ingredients to stock pot. Bring to a boil, then reduce heat and simmer about 20 minutes or until potatoes are fork-tender.

 

 

 

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