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Submitted by: Lorrie Smith from Drummonds, TN
Originally shared on the web 01/02/2012

2 lbs. boneless, skinless chicken breasts, cut into 1-inch cubes
4 16-oz. cans chicken broth
15-oz. can diced tomatoes
32-oz. pkg. frozen okra, corn, celery and red pepper mixed vegetables
8-oz. pkg. bowtie pasta, uncooked
1/2 t. garlic powder
salt and pepper to taste

Place chicken, broth and tomatoes in a large soup pot. Bring to a boil over medium heat. Reduce heat; simmer 10 minutes. Add frozen vegetables, uncooked pasta and seasonings. Return to a boil. Cover and simmer one hour. Serves 8 to 10.


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Enjoy this recipe from 101 Soups, Salads & Sandwiches Cookbook originally published 09/2011.

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