Low Fat Chicken-vegetable Soup 2 Recipe

Ingredients

4 cups chicken broth

2 cups cubed cooked chicken or turkey

1 cup small cauliflowerets*

1 cup cut-up fresh green beans*

1 teaspoon chopped fresh or

1/2 teaspoon dried tarragon

1/8 teaspoon pepper

4 small new potatoes, cut into

fourths

1 medium carrot, sliced

*Substitute

1 cup frozen cauliflower and

1 cup frozen cut green beans

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Method

Heat all ingredients to boiling; reduce heat.

Cover and simmer 10 to 12 minutes, stirring occasionally, until vegetables are crisp-tender.

Garnish each serving with tarragon sprig if desired.

4 SERVINGS (ABOUT 1-1/2 CUPS EACH).

Cooks Comments and Tips