DIRECTIONS
• In 3-quart saucepan over medium heat, combine broth
and water.
• Cover and bring to boil.
• Add potatoes and carrot; cover and cook 5 minutes.
• 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.
NUTRITION INFORMATION
Per serving: 240 calories (12% calories from fat); 25g carbo-
hydrates; 3.1g total fat; 65mg cholesterol; 1g saturated fat;
4g dietary fiber; 216mg sodium; 28g protein
Source: Produce for Better Health Foundation
(supplied courtesy of the United States Potato Board)
INGREDIENTS
1 can (14½-ounce) reduced-
sodium chicken broth
½ cup water
1 pound (3 medium)
potatoes, cut into ½-inch
cubes
1 medium carrot, cut into
¼-inch slices
1 pound boned and skinned
chicken breasts, cut into
1-inch chunks
1 medium zucchini, cut into
¼-inch slices
3 green onions, sliced
2 teaspoons dried basil
¹⁄
8
teaspoon salt
¹⁄
8
teaspoon black pepper
GRANDMA’S CHICKEN VEGETABLE SOUP
Preparation time: 30 minutes
Number of servings: 4
14
