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Ingredients

• 2 skinned and boned chicken breast halves (about 1 1/2 pounds)
• 5 cups low-sodium fat-free chicken broth
• 1 tablespoon butter or margarine
• 2 medium-size red potatoes, cut into wedges
• 1 celery rib, chopped
• 1/4 large white onion, coarsely chopped
• 1/2 carrot, peeled and chopped
• 1/2 cup fresh or frozen green peas
• 1/2 cup fresh or frozen corn kernels
• 1 tablespoon chopped fresh parsley
• 2 cups nonfat buttermilk
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 to 1 teaspoon dried crushed red pepper
• 1 teaspoon Worcestershire sauce

Description

MyRecipes Recommends That You Make This Country Chicken-and-Buttermilk Soup Recipe From Southern Living

MyRecipes