Chicken Vegetable Soup - cooking recipe

Ingredients

1 c. celery, chopped
1/2 c. onion, chopped
1 1/2 c. low-sodium chicken broth or bouillon
12 oz. raw chicken breasts, skinned, boned and cubed
1 (16 oz.) can diced tomatoes
1 c. water
1 c. potato, cubed
1 c. carrots, cubed
1 bay leaf
1 tsp. dried thyme
1/8 tsp. pepper
minced fresh parsley for garnish

Preparation

Saute celery and onion in large heavy saucepan or Dutch oven coated with nonstick vegetable spray until soft and light golden brown.
Add remaining ingredients except parsley and stir.
Simmer about 20 minutes until chicken is cooked and potatoes and carrots are tender.
Remove bay leaf.
Sprinkle each serving with minced parsley, if desired.
Freeze remaining soup in an airtight container for future meals.
Reheat in microwave or on stove in a saucepan.
Makes 4 servings of 1 1/2 cups each.