Title: Chicken and Garden Vegetable Soup
Categories: Soup
Yield: 6 Servings

2 c Cubed cooked chicken
1/2 c Chopped onion
1/2 c Sliced celery
1 pk (1-lb) Green Hiant Pasta
-Accents Garden Herb S
-Seasoning Frozen Vegetables
-and Pasta
5 c Ready-to-serve chicken broth
-with 1/3 less sodium

In large saucepan, combine all ingredients. Bring to a boil over high heat;
reduce heat to medium. Cook 7-10 minutes or until pasta is tender and
vegetables are crisp-tender.

CALORIES: 190 SODIUM: 750MG

CHOLESTEROL: 50MG FAT: 6G

CARBOHYDRATE: 15G SAT: 2G

From , a Pillsbury Classic Cookbook. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.