Vicki Lawrence'S Low-Fat Vegetable Soup

• 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

1. Spray a 5-quart Dutch oven with nonstick cooking spray (Pam). Add chicken, celery, carrots, potato and onion; cook and stir over medium heat for 6 to 8 minutes or until chicken is no longer pink. Add all remaining ingredients, except macaroni.
2. Bring to a boil. Reduce heat to medium.
3. Simmer, uncovered, for 12 to 18 minutes or until vegetables are tender, adding macaroni during last 8 minutes of cooking.
4. Remove bay leaves; serve immediately.
5. Makes 10 (1 1/2 cup) servings.

chicken, celery, carrots, potato, onion, hot water, tomato juice, kernel corn, tomatoes, frozen lima beans, salt, worcestershire sauce, chili powder, bay leaves, elbow macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1022568 (may not work)