30-Minute Chicken Vegetable Soup - cooking recipe

Ingredients

1 (49 1/2 oz.) can chicken broth
2/3 c. water
4 medium potatoes, cubed
1 lb. boneless, skinless chicken breast, cut into 3/4-inch pieces
1 large carrot, sliced
1 large rib celery, sliced
1 c. fresh mushrooms, sliced
1 (8 oz.) can stewed tomatoes
1 small onion, sliced
2 Tbsp. parsley
1 tsp. thyme

Preparation

Combine broth and water in a 3 to 4-quart saucepan.
Cover and bring to a boil.
Add potatoes; cover and cook 5 minutes.
Add chicken, carrot and celery; cover and cook 10 minutes.
Add remaining ingredients.
Reduce heat, cover and simmer 5 minutes or until tender.