Chicken Vegetable Soup

Ingredients: (Conversion Chart)

• 1 can (14½ ounces) reduced-sodium chicken broth
• ½ cup water
• 3 medium potatoes, cut into ½-inch cubes
• 1 medium carrot, cut into ¼-inch slices
• 1 pound boneless and skinless chicken breasts, cut into 1-inch chunks
• 1 medium zucchini, cut into ¼-inch slices
• 3 green onions, sliced
• 2 teaspoons dried basil
• salt and black pepper

Directions:

1. In a 3-quart saucepan, add broth and water, cover and bring to a boil over medium heat.
2. Add potatoes and carrot; cover and cook 5 minutes.
3. 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.

Nutrition Info: