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Chicken-Vegetable Soup (2)

soups & stews, chicken

4 cups chicken broth
2 cups cubed cooked chicken or turkey
1 cup small cauliflowerets*
1 cup cut-up fresh green beans*
1 teaspoon chopped fresh or
1/2 teaspoon dried tarragon
1/8 teaspoon pepper
4 small new potatoes; cut into
1 medium carrot; sliced
1 cup frozen cauliflower and
1 cup frozen cut green beans

Heat all ingredients to boiling; reduce heat. Cover and simmer 10 to 12 minutes, stirring occasionally, until vegetables are crisp-tender. Garnish each serving with tarragon sprig if desired. 4 SERVINGS (ABOUT 1-1/2 CUPS EACH).

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NOTES : easy

Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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