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Category:  Recipes

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 Chicken Vegetable Soup

By Wendy Kennedy

2 cups cubed cooked chicken or turkey
1 cup cauliflower cut up
4 cups fat-free chicken broth
1 tsp chopped fresh or 1/2 tsp dried tarragon leaves
1/8 tsp pepper
4 small potatoes, cut up
1/2 cup carrot, sliced

Put all ingredients in a soup pot. Heat to boiling,  then simmer for 10 - 12 minutes, stirring occasionally,  until vegetables are crisp-tender. You can substitute  vegetables with whatever you have on hand.



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