Low Calorie Chicken Vegetable Soup - cooking recipe

Ingredients

2 cups chicken, cooked and cubed
4 cups chicken broth
10 ounces frozen mixed vegetables (or 2 cups of chopped veggies)
1 (14 1/2 ounce) can of petite diced tomatoes (I usually use about 1/2 to 3/4 of the can)
1 garlic clove
1/2 cup onion, choppped
1/4 teaspoon black pepper
1/2 teaspoon basil, crushed
1/2 teaspoon oregano
1/2 teaspoon marjoram

Preparation

In a large saucepan, mix chicken broth, onion, herbs, garlic and pepper. Stir in vegetables. Bring to a boil. Reduce heat, cover and simmer for 6-8 minutes or until vegetables are crisp-tender.
Stir in chicken and undrained tomatoes.
Heat thoroughly.