Ingredients

• 1 (32 oz) container fat free chicken broth
• 4 skinned, bone-in chicken breast halves (about 2 1/4 pounds)
• 1 med onion, chopped
• 2 celery ribs, chopped
• 1 (14oz) pkg frozen white corn
• 1 (16oz) pkg frozen baby lima beans
• 1 (14 1/2 oz) can crushed tomatoes
• 1/3 cup ketchup
• 1/4 cup chopped country ham
• 1 Tbl sugar
• 3 Tbl red wine vinegar
• 1 tsp Worchestershire Sauce
• 1/2 to 1 tsp hot sauce
• 1 tsp dried marjoram

Directions

Bring broth to a boil in a Dutch oven over medium-high heat. Add chicken, onion, celery, and return to a boil. Reduce heat, and simmer 30 minutes or until chicken is tender. Remove chicken from pan and let cool slightly.

Remove chicken from bones, discarding bones; shred chicken.

Add corn, lima beans, tomatoes ketchup, ham, sugar, vinegar, Worchestershire, hot sauce and marjoram. Add the chicken back to the pot. Bring to a boil; reduce heat and simmer stirring occasionally, 30 minutes or until beans are tender.

Ingredients

• 2 whole chicken breasts
• 4 cups water
• 1/2 teaspoon salt
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, coarsely chopped
• Two 17-ounce cans cream-style corn
• One 15 ounce can tomato sauce with tomato bits
• 1/4 teaspoon pepper

Directions

Combine first three ingredients in a Dutch oven, bring to a boil. Cover, reduce heat and simmer 30 to 45 minutes or until chicken is tender. Remove chicken from broth, reserve 3 cups broth in Dutch oven. Remove the meat from bones and cut into pieces, set aside. Add potatoes and carrots to broth, bring to a boil. Cover, reduce heat and simmer 10 to 12 minutes. Add chicken, corn, tomato sauce and pepper. Cover and simmer 15 minutes or until vegetables are tender, stirring occasionally.

Yields 2 quarts

Ingredients

• 1 whole chicken, about 4 pounds
• Water
• 2 bay leaves
• Salt
• 1 tablespoon olive oil
• 2 carrots, chopped
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 14.5-ounce can tomatoes, undrained
• Freshly ground black pepper to taste
• 3/4 cup medium egg noodles
• 1 10-ounce package frozen chopped spinach, thawed
• 1 tablespoon chopped fresh basil
• Freshly grated Parmesan cheese

Directions

1. Rinse chicken and place in soup pot. Add bay leaves and a little salt, 1/2 to 1 teaspoon. Add water until chicken is covered by a depth of about 1 inch; bring to a boil. Reduce heat and simmer until chicken is tender, about 1 hour.

2. Remove chicken and set aside to cool. Continue to simmer broth over low heat.

3. Heat olive oil over medium heat in large saucepan. Add carrot and onion and saute until slightly softened, about 5 minutes. Stir in garlic and saute 1 minute. Add tomatoes and their juices and bring to a simmer. Add salt and pepper to taste.

4. Meanwhile, remove skin and bones from chicken and discard them. (Or for a more flavorful, but longer-to-make soup, return bones to pot and simmer with broth for 1 hour more, then strain.) Chop or shred chicken meat.

4. Pour tomato mixture into pot of simmering broth. Add egg noodles and simmer 10 minutes. Add chopped spinach and chicken meat and continue simmering until noodles are tender. Stir in basil. Taste for salt and pepper, and adjust seasoning, as needed. Ladle into bowls and sprinkle each bowl with Parmesan cheese.

Makes 6 to 8 servings.

Source: Winston-Salem Journal – Winston-Salem, NC

Ingredients

• 1 lb chicken breasts, skinless & boneless
• 12 cups water
• One onion, chopped
• 1/4 tsp pepper
• Any leftover rice, pasta or potatoes from the fridge. If none of these are availble add 1/2 c instant rice.
• Any little bits of veggies leftover in fridge or freezer.
• Celery (optional)
• Salt to taste

Directions

Cut the chicken breasts in one inch cubes. Place all ingredients in slow cooker.

Cook on low 5 to 6 hours.

Ingredients

• One 15 oz. can whole kernel corn, drained
• 2 cans 14.5 oz. chicken broth
• One 10 oz. can chunk chicken
• One 15 oz. can black beans
• One 10 oz. can diced mexican style tomatoes, drained.

Directions

Open all cans and pour into large saucepan.
Simmer over medium heat until chicken is heated.
Serve with tortilla chips. (I suggest the Lime Tortilla Chips).
Top with shredded cheese, green onions, sour cream or avocados.
For extra zing squeeze a fresh lime over each bowl of soup.

Calories 221
Protein 18g
Total Fat 6g
Sodium 1409mg
Cholesterol 29 mg