Quickie Chicken Veggie Soup - cooking recipe

Ingredients

1 (356 g) can cooked chicken breasts, with liquid
1 (796 ml) can whole tomatoes with juice
1/2 cup carrot, diced
1/2 cup snap peas, each cut in three
1/2 cup celery, sliced
1 cup cauliflower floret
1 cup broccoli spear
1/2 teaspoon pepper

Preparation

Pour the chicken with juice into a pot, break the chicken up with a fork; pour the whole tomatoes into the pot; slice each tomato at least in half, this can be done in the pot with a shap knife. Add the rest of the ingredients; stir well.
DO NOT ADD SALT, there is enough salt in the two canned ingredients.
Bring to simmer, lower heat and simmer for about 25 minutes or until the veggies are tender crisp.
The veggies can be any you have left in your fridge, except for the tomatoes and the chicken can be cooked left over chicken, if left over chicken is used add at least a cup of chicken broth.