Vicki Lawrence'S Low-Fat Vegetable Soup - cooking recipe

Ingredients

2 lb. boneless, skinless chicken breast halves, cut into 1/2 inch cubes
1 c. chopped celery
1 c. thinly sliced carrots
1 c. diced potato
1/4 c. chopped onion
6 c. hot water
2 c. tomato juice
2 c. frozen whole kernel corn
1 (14.5 oz.) can whole tomatoes (undrained), cut up
1 (9 oz.) pkg. frozen lima beans
1 tsp. salt
2 tsp. Worcestershire sauce
1/4 tsp. chili powder
2 bay leaves
2 oz. (1/2 c.) uncooked small elbow macaroni

Preparation

Spray a 5-quart Dutch oven with nonstick cooking spray (Pam). Add chicken, celery, carrots, potato and onion; cook and stir over medium heat for 6 to 8 minutes or until chicken is no longer pink. Add all remaining ingredients, except macaroni.
Bring to a boil. Reduce heat to medium.
Simmer, uncovered, for 12 to 18 minutes or until vegetables are tender, adding macaroni during last 8 minutes of cooking.
Remove bay leaves; serve immediately.
Makes 10 (1 1/2 cup) servings.