Chicken Vegetable Soup

Course : Chicken
Serves: 8
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6 cans chicken broth {14 1/2 oz. each}
3 cups shredded cooked chicken
16 ounces frozen mixed vegetables -- thawed
1/4 pound spaghetti -- broken up
1/2 teaspoon black pepper

Preparation / Directions:

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

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