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 Poultry Soups

 

Cullen's Chicken Veggie Soup

 

1 (14.5 ounce) can reduced-sodium chicken broth
1/2 cup water
1 pound potatoes (3 medium), cut into 1/2-inch cubes
1 medium carrot, cut into 1/4-inch slices
1 pound boned and skinned chicken breasts, cut into 1-inch chunks
1 medium zucchini, cut into 1/4-inch slices
3 green onions, sliced
2 teaspoons dried basil
salt, to taste
pepper, to taste


1. 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.

2. 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.