Eat-your-veggies Chicken Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 (14 ounce) can reduced-sodium fat-free chicken broth
• 2/3 lb potatoes or 2/3 lb red potatoes
• 1/3 cup carrot, thinly sliced
• 1/3 cup celery, thinly sliced
• 1/3 cup onion, chopped
• 1 (14 1/2 ounce) can diced tomatoes with juice
• 1 cup water
• 6 ounces boneless skinless chicken breasts, cut into bite sized pieces
• 1/3 cup frozen corn kernels
• 1/3 cup frozen peas
• salt and pepper, to taste
• 1/2 teaspoon dried thyme leaves (optional)

Recipe

• 1 do not peel potatoes. cut into 1/2 inch chunks. .
• 2 in 3 quart saucepan, bring broth, potatoes, carrot, celery, and onion to boiling over high heat. reduce heat to low, cover and simmer 5 minutes.
• 3 add remaining ingredients except salt, pepper, and thyme. return to boiling over high heat. reduce heat to low, cover and simmer 5 minutes, or until potatoes are tender and chicken is cooked through. season with salt pepper, and thyme, as desired.