Serves: 4
Total Calories: 197
1. In a large pot over high heat, combine the chicken broth, cabbage, carrots, onion, green beans, green bell pepper, tomato juice, garlic, oregano, basil and Italian-style seasoning.
2. Bring to a boil, reduce heat to low and simmer for 1 hour, or until all vegetables are tender.
3. Add the chicken and simmer for 15 more minutes. Season with salt and pepper to taste.
This Chicken Vegetable Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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