Chicken Vegetable Soup

Ingredients

1 can (28 ounces) diced tomatoes, undrained

2 cups reduced-fat reduced-sodium chicken broth

2 cups cubed cooked chicken breast

1 cup frozen corn

2 celery ribs with leaves, chopped

1 can (6 ounces) tomato paste

1/4 cup dried lentils, rinsed

1 tablespoon sugar

1 tablespoon Worcestershire sauce

2 teaspoons dried parsley flakes

1 teaspoon dried marjoram

Preparation

In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Yield: 8 servings (2 quarts).