Lynn's Chicken Vegetable

 

1 49.5 ounce can reduced-sodium chicken broth
2/3 cup water
1 1/3 pounds potatoes (4 medium), 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 (optional)
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.

  Chicken Veggie #2

 

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.