Grandma's Chicken Vegetable Soup Recipe

Step 1

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.

Menu: Toasted French Bread, Grapes with Yogurt and Brown Sugar

Nutritional Information Per Serving: 220 calories; 4 g fat; 65 mg cholesterol; 1040 mg sodium; 24 g carbohydrate; 3 g fiber; 23 g protein.

Source: The Potato Board

Things You'll Need

  • 1cn Reduced-sodium chicken broth
  • --(49 1/2 ounces)
  • 1/2c Water
  • 1lb (3 medium) potatoes
  • -- cut into 1/2-inch cubes
  • 1md Carrot
  • -- cut into 1/4-inch slices
  • 1lb Chicken breasts
  • -- (boned and skinned)
  • -- cut into 1-inch chunks
  • 1md Zucchini
  • -- cut into 1/4-inch slices
  • 3 Green onions; sliced
  • 2ts Dried basil
  • Salt and pepper, to taste

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