Made this soup that was weight watcher friendly last nite. I cooked a soup
chicken the day before for the broth and meat.

MY CHICKEN VEGETABLE SOUP

POINTS® value | 6
Servings | 6

soups |



Ingredients

6 cup fat-free chicken broth
1 cup frozen sliced carrots
1 tsp dried tarragon
4 oz uncooked vermicelli
1/4 pound stewed boneless dark meat chicken
1/4 pound cooked boneless, skinless chicken breast
1 1/2 cup frozen green peas
4 cup Green Giant Mixed Vegetables, Frozen
3 cup mushroom(s)
1/2 cup all-purpose flour
1 large stalk celery
1 clove garlic clove(s)
1/2 large vidalia onion(s)
20 oz canned mushrooms
1 Tbsp chicken fat

Instructions


Saute onions, garlic and celery in fat. Add Stock.
Bring to boil and add mixed veg. Cook till veg cooked.
Add pasta, mushrooms and chicken and cook till noodles are cooked about 10
minutes then thicken
with flour and cook till flour is cooked.

--
Helen

Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith that
saves is faith in Him

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"Quando6" > wrote in message
...
>
>
>
> >Subject: Okay, what kind of soup did you make?
> >From: Nancy Young
>
> ..........I made the the ol' standby chicken noodle. It turned out
> GREAT!!!!......keeps the belly warm as I watch it snow here in SW
Michigan.
> Quando(Mike)