Chicken soup for the soul.

Greg picked number 17. (Thanks Greg!) Number 17 was...

"Chicken Vegetable Soup" (6 quart pot)

~1 (24 oz) jar pasta sauce (I used a generic garden veggie.)
~2 c reduced-fat reduced sodium-chicken broth
~2 c cubed cooked chicken breast
~1 c frozen green beans (The card said corn. I substituted the beans because our friend Laura joined us for dinner (Hi Laura!) and she can't do ANY grains.)
~2 celery ribs with leaves, chopped
~1 (6 oz) can tomato paste
~1/4 c dried lentils, rinsed
~1 T sugar
~1 T Worcestershire sauce
~2 t dried parsley
~1 t dried marjoram

Combine all ingredients in crock pot.
Cover and cook on low for 7 hours or until veggies are tender.

8 servings.

This was a yummy tomatoey chicken soup. Everyone thought it was delicious (except for my little helper). Mmm...