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1 lb. skinless, boneless chicken
1 large red potato
1 1/2 cups frozen corn
1 medium onion chopped
1/2 cup celery chopped
3 Tbl. Dijon mustard
1/4 tsp. pepper
1/8 tsp. garlic powder
2 1/2 cups vegetable juice
1 can chicken broth
Rinse chicken, cut into bite-size pieces.
Combine everything in crock pot; pour veggie juice and chicken broth over all.
Cover and cook on low 8-10 hours or on high 4-5 hours.
This soup recipe serves 6.