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Vege Chicken-Noodle Soup   

Directions:

In a large stockpot put water, seasonings, onion, celery, carrots, and barley. Bring to a boil; reduce heat to a simmer. When carrots are still a little crunchy, add potatoes; cook 5-6 minutes more. Stir in noodles and soy chicken; cook until noodles and potatoes are tender. Remove from heat; serve.

Yields: 30 1-cup servings.

Nutritional information:

Per Serving: Calories: 65; Fat: 0 g; Sat. Fat: 0 g; Sodium: 53 mg; Carbs:14 g; Dietary Fiber:2 g; Protein: 2 g.

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