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QUICK CHICKEN VEGETABLE SOUP
3 1/2 cups chicken stock 1/4 cup water 1 lb. frozen vegetable and pasta mix 1 1/2 cups cooked chicken or turkey, cubed Combine stock and water in a saucepan over high heat. Bring to a boil. Stir in frozen vegetables and pasta mix. Stir in chicken and return to a boil. Reduce heat to low and simmer 8-10 minutes, or until vegetables and pasta are tender.
Servings: 4
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