Chicken Vegetable Soup

Course : Chicken
Serves: 8 (1-1/2 cup)
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2 cups cooked chicken -- or turkey cubed
4 cans chicken broth -- (14 1/2 oz) low sodium
1/2 cup chopped onion
1/2 cup celery -- sliced
1 teaspoon ground sage
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup pasta -- uncooked, rotini or wagon wheel
1 1/2 cups green giant american mixtures heartland style frozen broccoli, cauliflower and carrot

Preparation / Directions:

Direction: In large saucepan or Dutch oven, combine chicken, chicken broth, onion, celery, sage, salt and pepper. Bring to boil; reduce heat to medium. Stir in pasta and vegetables (cut up any large vegetable pieces). Cook uncovered 7 to 10 minutes or until pasta is tender and vegetables are crisp-tender, stirring occasionally.


Nutritional Information:

134 Calories (kcal); 2g Total Fat; (17% calories from fat); 15g Protein; 11g Carbohydrate; 30mg Cholesterol; 450mg Sodium

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