Easy Chicken And Veggie Soup - cooking recipe

Ingredients

1 tablespoon oil
3/4 lb boneless skinless chicken breast, cut into 3/4-inch pieces
1 cup sliced fresh mushrooms
1/2 cup coarsely chopped onion
2 (14 1/2 ounce) cans chicken broth
1 teaspoon Worcestershire sauce
1 (16 ounce) package frozen Italian-style vegetables with pasta

Preparation

Heat oil in Dutch oven over medium-high heat until hot.
Add chicken, mushrooms and onion; cook and stir 4 to 5 minutes or until chicken is no longer pink.
Add broth and Worcestershire sauce; mix well.
Bring to a boil, reduce heat.
Stir in vegetables with pasta.
Simmer 8 to 10 minutes or until thoroughly heated.