Grandma's Chicken Vegetable Soup

1 Can Reduced-sodium chicken broth -(49 1/2 ounces)
1/2 Cup Water
1 Pound (3 medium) potatoes, cut into 1/2-inch cubes
1 Medium Carrot, cut into 1/4-inch slices
1 Pound Chicken breasts, (boned and skinned), cut into 1-inch chunks
1 Medium Zucchini, cut into 1/4-inch slices
3 Green onions; sliced
2 Teaspoon Dried basil
Salt and pepper, to taste


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@potatoes.com>
Home Cookin 4.8 Chapter: Soups
Servings: 4