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Title: Grandma's Chicken Vegetable Soup
Categories: Soup Poultry
Yield: 4 Servings
| 1 | cn | Reduced-sodium chicken broth -(49 1/2 ounces) |
| 1/2 | c | Water |
| 1 | lb | (3 medium) potatoes - cut into 1/2-inch cubes |
| 1 | md | Carrot - cut into 1/4-inch slices |
| 1 | lb | Chicken breasts - (boned and skinned) - cut into 1-inch chun |
| 1 | md | Zucchini - cut into 1/4-inch slices |
| 3 | Green onions; sliced | |
| 2 | ts | 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.