Recipe - Red Chicken And Vegetable Soup

1 cn (14 One half oz) Italianstyle
stewed tomatoes
2 cn (6 oz.) hotstyle vegetable
juice cocktail
1 cn (8 oz) whole kernel corn
1 small Onion; cut in wedges
1 small Zucchini or yellow summer
squash; halved lengthwise,
cut in 1/2" slices
1 Stalk celery; cut or sliced up
2 cn (5 oz.) chunkstyle chicken

In a 2 quart Microwave casserole, combine undrained tomatoes, vegetable
juice cocktail, undrained corn, onion wedges, zucchini or summer squash and
celery. Cook, covered on High for 810 minutes or until boiling. Stir and
cook for 812 minutes more or until vegetables are tender, stirring once.
Stir in undrained chicken. Cook for 12 minutes more or until heated
through. MC formatting by bobbi744@sojourn.com

NOTES : Per serving: 205 cals., 44 mg. chol., 6 g. fat.

Recipe by: Associated Press Recipe

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
May 01, 1998