Eat-Your-Veggies Chicken Soup
- Reviews 2
Ready In: 30 mins
Serves: 4-6
Yields: 6 cups
Ingredients
- 1 (14 ounce) can reduced-sodium fat-free chicken broth
- 2⁄3 lb white potatoes or 2⁄3 lb red potatoes
- 1⁄3 cup carrot, thinly sliced
- 1⁄3 cup celery, thinly sliced
- 1⁄3 cup onion, chopped
- 1 (14 1/2ounce) can diced tomatoes with juice
- 1 cup water
- 6 ounces boneless skinless chicken breasts, cut into bite sized pieces
- 1⁄3 cup frozen corn kernels
- 1⁄3 cup frozen peas
- salt and pepper, to taste
- 1⁄2 teaspoon dried thyme leaves (optional)
Directions
- Do not peel potatoes. Cut into 1/2 inch chunks. .
- In 3 quart saucepan, bring broth, potatoes, carrot, celery, and onion to boiling over high heat. Reduce heat to low, cover and simmer 5 minutes.
- Add remaining ingredients except salt, pepper, and thyme. Return to boiling over high heat. Reduce heat to low, cover and simmer 5 minutes, or until potatoes are tender and chicken is cooked through. Season with salt pepper, and thyme, as desired.
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