Grandma's Chicken Vegetable Soup

Recipe Ingredients

1		Reduced-sodium chicken broth - -(49 1/2 ounces)
1/2 cup	118ml	Water
1 lb	454g / 16oz	Potatoes - - cut into 1/2-inch (3 medium)
1		Carrot - - cut into 1/4-inch (medium)
1 lb	454g / 16oz	Chicken breasts - - (boned and skinned
		Cut into 1-inch chunks
1		Zucchini - - cut into 1/4-inch (medium)
3		Green onions - sliced
2 teaspoons	10ml	Dried basil
		Salt and pepper - to taste

Recipe Instructions

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

Source:
The Potato Board

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