From: Gayle Fixsen [fixgh@gte.net]
Sent: Tuesday, November 12, 2002 

CHICKEN CORN SOUP
(A popular Pennsylvania dish, only this is without the fat)

2 cans (14 oz. each) chicken broth
1 boneless, skinless chicken breast
1/2-cup celery, chopped
1/2-cup onion, chopped
1/2 bay leaf
Salt & pepper to taste
1-cup corn
1/2-cup (dry) noodles

Microwave the chicken breast with the celery, onion, and bay leaf. When done, cut into small pieces and put into broth along with the corn and noodles. Add salt and pepper to taste.

Srv: 4 each 1 cup servings (211.3 g) 
Points: 1 
80 cal, 14 mg chol, 543 mg sodium, 12g carb, 1g fiber, 4g sugars, 4g prot: Vit C=7% Calcium 1%, Iron=2%