Chicken Vegetable Soup

By Totlxtc

Ingredients

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

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).


Nutritional Analysis: One serving (1 cup) equals 140 calories, 1 g fat (trace saturated fat), 27 mg cholesterol, 388 mg sodium, 18 g carbohydrate, 3 g fiber, 15 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 very lean meat.