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Deviled Chicken Soup
1 pound skinless boneless chicken
1 large red potato -- diced
1 1/2 cups frozen corn
1 medium onion -- chopped
1/2 cup chopped celery
3 tablespoons Dijon mustard
1/4 teaspoon freshly-ground black pepper
1/8 teaspoon garlic powder
2 1/2 cups vegetable juice
1 can chicken broth
Rinse chicken, cut into bite-size pieces. Combine everything in slow cooker; pour vegetable juice and chicken broth over all. Cover and cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.
This recipe yields 6 servings.
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