Vicki Lawrence's Low-Fat Vegetable Soup
Vicki Lawrence'S Low-Fat Vegetable Soup is an impressive dinner. Made with 2 lb. boneless, skinless chicken breast halves, cut into 1/2 inch cubes, 1 c. chopped celery, 1 c. thinly sliced carrots, 1 c. diced potato and 1/4 c. chopped onion, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Spray a 5-quart Dutch oven with nonstick cooking spray (Pam). Add chicken, celery, carrots, potato and onion; cook and stir over medium heat for 6 to 8 minutes or until chicken is no longer pink. Add all remaining ingredients, except macaroni.
Bring to a boil. Reduce heat to medium.
Simmer, uncovered, for 12 to 18 minutes or until vegetables are tender, adding macaroni during last 8 minutes of cooking.
Remove bay leaves; serve immediately.
Makes 10 (1 1/2 cup) servings.
π· Perfect Pairings
Complete your meal with these
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