Grandma's chicken vegetable soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Reduced-sodium chicken broth (49 1/2 ounces) |
| ½ | cup | Water |
| 1 | pounds | (3 medium) potatoes cut into 1/2-inch cubes |
| 1 | medium | Carrot cut into 1/4-inch slices |
| 1 | pounds | Chicken breasts (boned and skinned) cut into 1-inch chunks |
| 1 | medium | Zucchini cut into 1/4-inch slices |
| 3 | Green onions; sliced | |
| 2 | teaspoons | Dried basil |
| Salt and pepper, to taste | ||
Directions
In 3-quart saucepan over medium heat combine broth and water. Cover and bring to boil. Add potatoes and carrot; cover and cook 5 minutes. Add chicken, zucchini, onions and basil; bring to boil, reduce heat, cover and cook until chicken is opaque throughout, about 7 minutes. Season with salt and pepper.
Menu: Toasted French Bread, Grapes with Yogurt and Brown Sugar Nutritional Information Per Serving: 220 calories; 4 g fat; 65 mg cholesterol; 1040 mg sodium; 24 g carbohydrate; 3 g fiber; 23 g protein.
Source: The Potato Board <recipes@...>