Chicken Veggie Soup

1 Point per Serving

 

1 1/2 boned and skinless chicken breast
3 diced carrots
3 potatoes -- diced
1 onion chopped
2 cups anise root -- chopped
2 cups cabbage -- chopped
10 ounces lowfat chicken broth -- 1 can campbells
5 cans water -- just enough to cover
2 bay leaves
salt and pepper -- to taste
garlic -- to taste
italian seasoning -- to taste
3 chili peppers -- dried removed when -- done

 

Cook it on low for about 8-10 hours ( till veggies are cooked )

Serving Size : 8

NOTES Per serving: 82.9 cal, 0.7g ( 6.9%) fat, 1.5g fibre, 113mg sodium