Chicken Vegetable Soup

Name: Chicken Vegetable Soup
Prep time: 6 h 5 min
Cook time: 6 h 5 min
Total time: 6 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 794 grams can diced tomatoes, undrained; 2 ribs celery ribs with leaves, chopped; 473 milliliters reduced-fat reduced-sodium chicken broth; 473 milliliters cubed cooked chicken breast; 59 milliliters dried lentils, rinsed; 1 teaspoon dried marjoram; 2 teaspoons dried parsley flakes; 237 milliliters frozen corn; 1 Tbsp sugar; 170 grams can tomato paste; 1 Tbsp Worcestershire sauce

Chicken Vegetable Soup is a gluten free and dairy free main course. One serving contains 160 calories, 16g of protein, and 2g of fat. This recipe serves 8. If you have canned tomatoes, celery, tomato paste, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 6 hours and 5 minutes.