Vicki Lawrence'S Low-Fat Vegetable Soup
["2 lb. boneless, skinless chicken breast halves, cut into 1/2 inch cubes", "1 c. chopped celery", "1 c. thinly sliced carrots", "1 c. diced potato", "1/4 c. chopped onion", "6 c. hot water", "2 c. tomato juice", "2 c. frozen whole kernel corn", "1 (14.5 oz.) can whole tomatoes (undrained), cut up", "1 (9 oz.) pkg. frozen lima beans", "1 tsp. salt", "2 tsp. Worcestershire sauce", "1/4 tsp. chili powder", "2 bay leaves", "2 oz. (1/2 c.) uncooked small elbow macaroni"]
["Spray a 5-quart Dutch oven with nonstick cooking spray (Pam). Add chicken, celery, carrots, potato and onion; cook and stir over medium heat for 6 to 8 minutes or until chicken is no longer pink. Add all remaining ingredients, except macaroni.", "Bring to a boil. Reduce heat to medium.", "Simmer, uncovered, for 12 to 18 minutes or until vegetables are tender, adding macaroni during last 8 minutes of cooking.", "Remove bay leaves; serve immediately.", "Makes 10 (1 1/2 cup) servings."]
["chicken", "celery", "carrots", "potato", "onion", "hot water", "tomato juice", "kernel corn", "tomatoes", "frozen lima beans", "salt", "Worcestershire sauce", "chili powder", "bay leaves", "elbow macaroni"]