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    Chicken Veggie Soup


    Source of Recipe


    Internet

    List of Ingredients




    1 1/2 boned and skinless chicken breast
    3 diced carrots
    3 potatoes -- diced
    1 onion chopped
    2 cups anise root -- chopped
    2 cups cabbage -- chopped
    10 ounces lowfat chicken broth -- 1 can Campbell’s
    5 cans water -- just enough to cover
    2 bay leaves
    Salt and pepper -- to taste
    Garlic -- to taste
    Italian seasoning -- to taste
    3 chili peppers -- dried removed when -- done

    Recipe



    Cook it on low for about 8-10 hours (till veggies are cooked )

    Per serving: 82.9 cal, 0.7g ( 6.9%) fat, 1.5g fiber, 113mg sodium

    1.5 points each (Recipe did not say how much was in a serving...sorry!)

 

 

 

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