Recipe: Chicken Vegetable Soup

Chicken Vegetable Soup

1 can (49 1/2 ounces) reduced-sodium chicken broth
2/3 cup water
1 1/3 pounds (4 medium) potatoes, cut into 3/4-inch cubes
3/4 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
1 large carrot, sliced
1 large stalk celery, sliced
1 1/2 cups diced tomatoes
1 cup sliced mushrooms
3 green onions, sliced
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme leaves, crushed
Salt and pepper (optional)

In large saucepan, combine broth and water. Cover; bring to a boil.

Add potatoes; reduce heat to medium-low and cook, covered, 5 minutes.

Add chicken, carrot and celery; continue cooking 10 minutes.

Add remaining ingredients, except salt and pepper. Reduce heat; cover and simmer 5 minutes or until vegetables are tender. Season with salt and pepper, if desired.

Makes 8 servings
Source: United States Potato Board