Enjoy this recipe from 101 Soups, Salads & Sandwiches Cookbook.
Submitted by: Lorrie Smith from Drummonds, TN
2 lbs. boneless, skinless chicken breasts, cut into 1-inch cubes
4 16-oz. cans chicken broth
15-oz. can diced tomatoes
32-oz. pkg. frozen okra, corn, celery and red pepper mixed vegetables
8-oz. pkg. bowtie pasta, uncooked
1/2 t. garlic powder
salt and pepper to taste
Place chicken, broth and tomatoes in a large soup pot. Bring to a boil over medium heat. Reduce heat; simmer 10 minutes. Add frozen vegetables, uncooked pasta and seasonings. Return to a boil. Cover and simmer one hour. Serves 8 to 10.