Chicken – Vegetable Soup
4 baked chicken breasts, diced into small chunks
1 ½ cups cabbage, chopped
1 large carrot, chopped
1 cup okra, sliced
1 large onion, chopped
2 large celery stalks with leaves, chopped
1 15-oz can of crushed tomatoes
1 14-oz can fat-free chicken broth
1 ½ teaspoons salt
¼ teaspoon pepper
Place all ingredients, except chicken, in a large pan and simmer for one hour or until vegetables are soft. Add in chicken and heat thoroughly. Enjoy this soup for lunch or dinner. Makes four servings.
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