🫙 From the Spice Rack
Grandma's Chicken Vegetable Soup
1 cn Reduced-sodium chicken broth --(49 1/2 ounces) 1/2 c Water 1 lb (3 medium) potatoes -- cut into 1/2-inch cubes 1 md Carrot -- cut into 1/4-inch slices 1 lb Chicken breasts
sideeasy
Ingredients3 items
Ingredients
- 1can reduced-sodium chicken broth
- 1lb(3 medium) potatoes
- 2tsp dried basil
Directions
- 1
1 cn Reduced-sodium chicken broth --(49 1/2 ounces) 1/2 c Water 1 lb (3 medium) potatoes -- cut into 1/2-inch cubes 1 md Carrot -- cut into
- 2
sliced 2 ts Dried basil Salt and pepper, to taste In 3-quart saucepan over medium heat combine broth and water
- 3
Cover and bring to boil
- 4
Add potatoes and carrot
- 5
cover and cook 5 minutes
- 6
Add chicken, zucchini, onions and basil
- 7
bring to boil, reduce heat, cover and cook until chicken is opaque throughout, about 7 minutes
- 8
Season with salt and pepper