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@...>

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