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| soup - cream of celery: 10.75 oz |
| whole plain yogurt: 1/2 cup |
| water: 1/4 cup |
| Dijon mustard: 2 Tbl |
| white wine vinegar: 1 Tbl |
| black pepper: 1/8 tsp |
| pasta (bow tie): 1 lb |
| celery: 2 stalks |
| red tomatoes (chopped): 1 cup |
| chicken base: 8 oz |
Credit: allrecipes.com