Vegetable Chicken Stew - cooking recipe

Ingredients

2 boneless skinless chicken breasts, cooked & chopped into chunks
2 medium zucchini, sliced diagonally
2 medium red potatoes, cut into chunks
2 cups baby carrots, sliced digonally
1 small onion, sliced
1 cup green beans, frozen
1 cup peas, frozen
2 (14 ounce) cans chicken broth (fat free is good)
2 cups white beans, cooked
2 cups water
2 tablespoons butter
1 garlic clove, crushed
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1 teaspoon pepper
1 tablespoon sodium-free seasoning
1 tablespoon thyme

Preparation

In a large saucepan, melt butter on med-hi heat.
Toss in the onions and garlic and parsley and sizzle until limp and a bit browned.
Add spices, zuchinni, potatoes, carrots, chicken chunks, water and chicken broth.
Cook on medium for 20-30 minutes.
Turn heat to low, add peas and green beans and let simmer about 10 minutes.
Add white beans just before serving.
Love it!