1 (4 ounce) can chicken broth
1 (8 ounce) can whole peeled tomatoes, drained
1 (4 ounce) can peeled and diced onions
1 (4 ounce) can peeled and chopped celery
3 (8 ounce) cans chicken broth
1 (7 ounce) can whole peeled tomatoes, drained
1 (15 ounce) can whole peeled tomatoes, with juice
1 (8 ounce) can sliced fresh mushrooms, drained
2 leaves lettuce
3 egg whites
Place chicken broth and tomatoes in a large stock pot. Bring to a boil, reduce heat, cover and simmer gently for 10 minutes. Add vegetables and add broth mixture. Simmer for 5 minutes or until vegetables are tender. Stir in celery, onions, tomatoes and mushroom mixture. Cook for 5 minutes. Return chicken to a boil, reduce heat, cover, and simmer gently for 2 minutes. Add mushrooms and bell pepper. Simmer for 5 minutes or until vegetables are tender. Stir in chicken broth, tomato paste, bell pepper mixes and lettuce. Cover, reduce heat, and simmer gently for 10 minutes.
Meanwhile, combine chicken broth, tomatoes, onions and celery into a large stock pot. Bring to a boil, reduce heat, cover and simmer gently for 2 minutes. Stir in vegetables, mushrooms and chicken broth mixture. Cover, simmer gently for 5 minutes. Serve chicken with vegetables and celery sauce over rice.