Jenn's Chicken Veggie Soup

Recipe By : Jennifer Hall

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