Grandma's Chicken Vegetable Soup
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
chicken broth, low salt
|
*
|
| ½ | cup |
water
|
|
| 1 | pound |
potatoes
cut into 1/2inch cubes |
|
| 1 | medium |
carrots
cut into 1/4inch slices |
|
| 1 | pound |
chicken breasts
(boned and skinned), cut into 1inch chunks |
|
| 1 | medium |
zucchini
cut into 1/4inch slices |
|
| 3 | each |
scallions, spring or green onions
|
|
| 2 | teaspoons |
basil
dried |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
chicken broth, low salt
|
*
|
| 118 | ml |
water
|
|
| 453.6 | g |
potatoes
cut into 1/2inch cubes |
|
| 1 | medium |
carrots
cut into 1/4inch slices |
|
| 453.6 | g |
chicken breasts
(boned and skinned), cut into 1inch chunks |
|
| 1 | medium |
zucchini
cut into 1/4inch slices |
|
| 3 | each |
scallions, spring or green onions
|
|
| 1E+1 | ml |
basil
dried |
*
|
| 1 | x |
salt and black 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.
