Hearty Italian Chicken Vegetable Soup - cooking recipe

Ingredients

2 lbs chicken breasts (diced)
2 (12 ounce) cans tomatoes (diced)
1 cup celery (diced)
1 cup onion (diced)
1/2 cup corn
1/2 cup peas
1/2 cup carrot (diced)
1/2 cup green beans (diced)
1 cup potato (diced)
6 cups hot water
6 chicken bouillon cubes
1 tablespoon basil
1 tablespoon oregano
1 tablespoon garlic powder
1 teaspoon ground black pepper
4 tablespoons olive oil
1 (4 ounce) can tomato paste

Preparation

In a large stock pot on high heat, Saute the chicken, onions, and celery in olive oil until chicken if browned and onions are translucent, (if using the crock-pot, uses a skillet for this step).
For Stove top: Add remaining ingredients and bring to a boil.
Once the soup comes to a medium boil reduce heat to a simmer.
Soup should just gently bubble from here on out.
After 30 minute do a taste test of the broth add additional spices to your taste.
simmer for an additional hour then test vegetables for doneness.
For Crock-Pot: Transfer ingredients from skillet and add remaining ingredients.
Set crockpot on high for two hours then reduce to low.
After 2 hours do a taste test of the broth add additional spices to your taste.
Let simmer for an additional 4 hours.
(Warning if you have a high powered crock-pot and the soup begins to boil to hard reduce the setting to warm if it has one, otherwise unplug your crock-pot for awhile).