chicken soup

1 lb boneless skinless chicken breast
1 med onion chopped
1 cup diced celery
1 cup chopped carrots
3 cloves garlic minced
4 cans swansons low sodium chicken broth
3 cups water
2 10oz frozen mixed vegetables (i use carrot, cawliflower and broccoli medley)
1 tbsp paprika
1 tbsp onion powder
1 tbsp garlic
1 tbsp mrs. dash original blend
1 tbsp cumin
couple of dashes worsherstershire sauce
2 tbsp lemon juice
dash white wine vinegar
1/2 tsp guar gum

dice chicken and set aside. in large stock pot spray with non stick cooking spray and heat on a medium heat. add celery, onions, garlic and carrots and cook until onions are clear. add chicken and spices. cook for about 6-8 minutes until chicken is no longer pink. add broth, water, lemon juice, worsherstershire sauce, vinegar and frozen vegetables and simmer for 20 minutes at least thicken with guar gum if desired. makes 10 -1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user SESTRADA5.