Recipe #196.
                                              Garden Vegetable Soup with Chicken

2-3 Boneless, Skinless Chicken Breasts or several Chicken Tenderloins; cut into small cubes.
5-6 Large Carrots; cleaned and cut into circle slices.
5-6 Large Potatoes; peeled and cut into small cubes.
2 Stalks of Celery; cut into circle slices.
1-2 Zucchini; peeled and diced.
3-4 Tomatoes; peeled and diced.
1 Small Onion; chopped.
1 Small Yellow Squash; peeled and diced.
1/2 Pound Fresh Green Beans; cleaned and broke in about 2 inch pieces.
1 Can Low-Sodium V-8 Juice.
Water to fill Crock-Pot almost full.
2-3 Low-Sodium Chicken Bouillon Cubes.

Put all of the ingredients into the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.