Easy Low Cal Chicken Potato Soup - cooking recipe

Ingredients

3 boneless skinless chicken breasts
3 cups water
2 cups chicken broth
1 large yellow onion, chopped
4 celery ribs, chopped
8 small red potatoes
16 ounces fat free sour cream
1/2 teaspoon rosemary
3 teaspoons parsley
2 tablespoons Season-All salt
1 (5 g) packet goya brand ham flavoring (optional)
1 teaspoon salt
1 tablespoon pepper
16 ounces frozen corn kernels
8 ounces broccoli florets
1 ounce fat-free cheddar cheese, grated

Preparation

Boil chicken in water and chicken broth with seasonings until cooked through.
Remove and cut or shred into small pieces. Lay to the side.
Boil potatoes, celery, parsley, onions, ham flavoring (optional) and corn in the stock.
Once potatoes are done add the chicken back in with the 8oz. of sour cream and broccoli. Simmer for about 20 minute.
Add cheese to the soup once it's been spooned into the bowl.