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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Recipe from the US Potato Board. Ingredients:
1 (49 1/2 ounce) 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 tablespoons chopped fresh parsley |
1 teaspoon dried thyme |
salt and pepper (optional) |
Directions:
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.
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