Ingredients:
1 (14 1/2 ounce) cans reduced-sodium chicken broth
1/2 cup water
1 lb potatoes, cut into 1/2 inch cubes
1 medium carrots, cut into 1/4 inch slices
1 lb boneless skinless chicken breasts, 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:
In a 3 quart saucepan over medium heat, combine broth and water.
Cover and bring to a boil.
Add potatoes and carrot; cover and cook for 5 minute.
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.
Servings: 4
Time preparation: 20 min.
Time total: 30 min.