How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Vicki Lawrence'S Low-Fat Vegetable Soup?

You need 15 ingredients. The key ingredients include: 2 lb. boneless, skinless chicken breast halves, cut into 1/2 inch cubes, 1 c. chopped celery, 1 c. thinly sliced carrots, 1 c. diced potato, and more.

Is Vicki Lawrence'S Low-Fat Vegetable Soup suitable as soups & stews?

Yes, Vicki Lawrence'S Low-Fat Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Vicki Lawrence'S Low-Fat Vegetable Soup?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vicki Lawrence'S Low-Fat Vegetable Soup Recipe

Name: Vicki Lawrence'S Low-Fat Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. boneless, skinless chicken breast halves, cut into 1/2 inch cubes; 1 c. chopped celery; 1 c. thinly sliced carrots; 1 c. diced potato; 1/4 c. chopped onion; 6 c. hot water; 2 c. tomato juice; 2 c. frozen whole kernel corn; 1 (14.5 oz.) can whole tomatoes (undrained), cut up; 1 (9 oz.) pkg. frozen lima beans; 1 tsp. salt; 2 tsp. Worcestershire sauce; 1/4 tsp. chili powder; 2 bay leaves; 2 oz. (1/2 c.) uncooked small elbow macaroni

Vicki Lawrence'S Low-Fat Vegetable Soup

Eats Now Editorial Team · 624 kcal · Soups & Stews

Vicki Lawrence'S Low-Fat Vegetable Soup – a delicious recipe with chicken, celery, carrots, potato, onion, hot water. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Vicki Lawrence'S Low-Fat Vegetable Soup

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