Chicken Vegetable Soup
Grrrrrgh!
Course : Chicken
From: HungryMonster.com
Serves: 8
 

Ingredients:

6 cans chicken broth
3 cups shredded cooked chicken
16 ounces frozen mixed vegetables -- thawed
1/4 pound spaghetti -- broken up
1/2 teaspoon black pepper
 

Preparation:

In a large soup pot, combine all ingredients and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 10 to 15 minutes, or until the spaghetti and vegetables are tender. NOTE: You can use either leftover cooked chicken or store-bought precooked chicken breasts.

 

Nutritional Information:

68 Calories (kcal); trace Total Fat; (4% calories from fat); 3g Protein; 14g Carbohydrate; 0mg Cholesterol; 12mg Sodium