Chicken Vegetable Soup

By dashy_65

Ingredients

• 1 can (28 ounces) diced tomatoes, undrained
• 2 cups reduced-fat reduced-sodium chicken broth
• 2 cups cubed cooked chicken breast
• 1 cup frozen corn
• 2 celery ribs with leaves, chopped
• 1 can (6 ounces) tomato paste
• 1/4 cup dried lentils, rinsed
• 1 tablespoon sugar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried parsley flakes
• 1 teaspoon dried marjoram

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Yield: 8 servings (2 quarts).

140 cal, 18g carb, 388mg sodium, 3g fiber