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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I found this in Good Housekeeping. I haven't tried it yet, but sounds very good! Ingredients:
1 (14 1/2 ounce) can reduced-sodium chicken broth |
1/2 cup water |
1 lb potato, cut into 1/2 inch cubes |
1 medium carrot, cut into 1/4 inch slices |
1 lb boneless skinless chicken breast, cut into 1 inch chunks |
1 medium zucchini, cut into 1/4 inch slices |
3 green onions, sliced |
2 tablespoons dried basil |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a 3 quart saucepan over medium heat, combine broth and water.
2. Cover and bring to a boil.
3. Add potatoes and carrot; cover and cook for 5 minute.
4. Add chicken, zucchini, onions, and basil; bring to boil, reduce heat, cover and cook until chicken is opaque throughout, about 7 minutes.
5. Season with salt and pepper.
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