|EVERY FEW MINUTES|
|LOW SALT AND LOW FAT CHICKEN SOUP|
1 tbsp. onion, chopped
4 celery stalks, diced
4 pkg. low salt chicken bouillon
4 cans Swanson's chicken broth
3 cans water
1 lb. bag carrots, sliced (1/2 in. slices)
2 lb. cooked chicken breast (no fat or skin)
2 tbsp. fresh parsley
1/8 tsp. pepper
1 tbsp. butter
1 c. frozen mixed vegetables
Put butter and onion in 4 quart pot, saute until tender (5 minutes). Add water and chicken bouillon, bring to a boil. Add broth, chicken, celery, parsley, pepper and boil 1/2 hour. Add carrots and boil 20 minutes. Then add frozen vegetables and cook 20 minutes more on boil.
Total cooking time 1 hour. Serves 6.
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