Chicken Vegetable Soup - cooking recipe

Ingredients

1 (49 1/2 ounce) can chicken broth
2/3 cup water
4 medium potatoes, cubed
3/4 lb boneless skinless chicken breast, and cut into cubes
1 large carrot, sliced
1 stalk celery, sliced
1 1/2 cups diced tomatoes
1 cup sliced mushrooms
3 green onions, sliced
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
salt and pepper (optional)

Preparation

In a soup pot, combine broth and water and bring to a boil.
Add potatoes, reduce heat to medium-low and cook, covered, for 8 minutes.
Add chicken, carrot and celery; continue to cook for 10 minutes more.
Add remaining ingredients, except salt and pepper. Reduce heat, cover and simmer 5 minutes or until vegetables are tender and chicken is cooked thoroughly. Season with salt and pepper, if desired.