14 1/2 ounces reduced-sodium chicken broth
1/2 cup water
1 pound potatoes ( 3 medium) cut into 1/2 - inch cubes
1 medium carrot, cut into 1/4-inch slices
1 pound boned and skinned chicken breasts, cut into 1-inch chunks
1 medium zucchini, cut into 1/4-inch slices
3 green onions, sliced
2 teaspoons dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
Servings: 4
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.
Preparation Time: 10 minutes
Start to finish: 30 minutes
1/2 cup water
1 pound potatoes ( 3 medium) cut into 1/2 - inch cubes
1 medium carrot, cut into 1/4-inch slices
1 pound boned and skinned chicken breasts, cut into 1-inch chunks
1 medium zucchini, cut into 1/4-inch slices
3 green onions, sliced
2 teaspoons dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
Servings: 4
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.
Preparation Time: 10 minutes
Start to finish: 30 minutes