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The Best Soup I Ever Made
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Easy chicken veggie soup

Mrs. Wiggs

Serves/Makes:12 cups

  • 2 boneless, skinless chicken breast
  • 4 cups (950 ml) water
  • 1 14.5 oz (406 grm). can fat-free chicken broth
  • 2 cups (475 ml) shredded cabbage (I use packaged slaw mix)
  • 1 28 oz (784 grm). package frozen mixed vegetables
  • 1 14.5 can diced tomatoes
  • 1 small can diced green chiles
  • 2 tbsp (30 ml). dried onion
  • 2 cubes chicken bouillon
  • 2 cubes vegetable bouillon
  • 1/4 tsp (1 ml). bottled, chopped garlic
  • 2 tbsp (30 ml). seasoned salt
  • 1/2 tsp (2 ml). sugar
  • pepper, to taste
  • Cook chicken breasts in 4 cups (950 ml) water.
  • Strain broth.
  • Chop chicken in small pieces.
  • In large pot place all ingredients.
  • Simmer over low heat for 45 minutes to 1 hour, until vegetables are tender.
This is very low-cal, low-fat. 62 calories and .5 gram of fat per serving. You can adjust the seasonings to your taste. . . use jalapenos instead of green chiles if you like it spicier. Or use more garlic. If you don't want to cook chicken breasts use canned chicken and a couple more cans of chicken broth instead of water. You can use the tomatoes w/green chiles and delete the can of chiles.

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