Red chicken and vegetable soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (14 1/2 oz) Italian-style stewed tomatoes |
| 2 | cans | (6 oz.) hot-style vegetable juice cocktail |
| 1 | can | (8 oz) whole kernel corn |
| 1 | small | Onion; cut in wedges |
| 1 | small | Zucchini or yellow summer squash; halved lengthwise, cut in 1/2\" slices |
| 1 | Stalk celery; sliced | |
| 2 | cans | (5 oz.) chunk-style chicken |
Directions
In a 2 quart Microwave casserole, combine undrained tomatoes, vegetable juice cocktail, undrained corn, onion wedges, zucchini or summer squash and celery. Cook, covered on High for 8-10 minutes or until boiling. Stir and cook for 8-12 minutes more or until vegetables are tender, stirring once.
Stir in undrained chicken. Cook for 1-2 minutes more or until heated through. MC formatting by bobbi744@...
NOTES : Per serving: 205 cals., 44 mg. chol., 6 g. fat.
Recipe by: Associated Press Recipe Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on May 01, 1998