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LOW FAT CREAM OF CHICKEN SOUP 
1 c. chicken
1/2 c. celery, chopped
1/2 c. onion, chopped
1/2 c. mushrooms, chopped
2 tbsp. cornstarch
5 c. chicken stock
1 c. skim milk

Cook chicken until tender. Remove meat from bone and cut into bite-size pieces. Saute celery, onions and mushrooms in 1/4 cup stock. Whisk cornstarch into cool chicken stock. Add milk, chicken and vegetables. Heat, stirring constantly, until thick and creamy. Serve.
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