Recipe

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• 1 (49 1/2 oz) can chicken broth
• 2/3 cup water
• 4 medium potatoes, cubed
• 3/4 lb boneless skinless chicken breast , and cut into cubes
• 1 large carrot, sliced
• 1 stalk celery, sliced
• 1 1/2 cups diced tomatoes
• 1 cup sliced mushrooms
• 3 green onions, sliced
• 2 tbsp chopped fresh parsley
• 1 tsp dried thyme
• salt and pepper (optional)

• 1 In a soup pot, combine broth and water and bring to a boil.
• 2 Add potatoes, reduce heat to medium-low and cook, covered, for 8 minutes.
• 3 Add chicken, carrot and celery; continue to cook for 10 minutes more.
• 4 Add remaining ingredients, except salt and pepper. Reduce heat, cover and simmer 5 minutes or until vegetables are tender and chicken is cooked thoroughly. Season with salt and pepper, if desired.