Description:

Easy chicken veggie soup

Source:

Mrs. Wiggs

Serves/Makes:12 cups

Ingredients

• 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

Preparation

• 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.

Comments

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.