Chicken-Vegetable Soup - cooking recipe

Ingredients

3 1/2 c. water
1 Tbsp. chicken flavored bouillon granules
1 (14 1/2 oz.) can whole tomatoes (undrained), chopped
1/4 c. dried minced onion
1 tsp. dried whole basil
1 tsp. paprika
3/4 tsp. minced garlic
1/4 tsp. salt
1 c. sliced carrots
1 (8 oz.) can mushroom stems and pieces, drained
1 c. diced zucchini
1 c. diced, cooked chicken
2 Tbsp. Burgundy or other dry red wine

Preparation

Combine water, bouillon granules, tomatoes, onion, basil, paprika, garlic and salt in a Dutch oven.
Bring to a boil; cover. Reduce heat and simmer 10 minutes.
Add carrots; cover and simmer 10 minutes.
Add mushrooms, zucchini, chicken and wine; simmer, uncovered, 8 minutes.
Serve warm.
Yield:
7 cups (about 90 calories per 1 cup serving).