Chicken Vegetable Soup - cooking recipe

Ingredients

7 ounces corn, canned
7 ounces carrots, canned
7 ounces French style green beans, canned
5 cups water
1 chicken and tomato bouillon cube
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon italian seasoning
4 boneless skinless chicken tenders
1 large potato

Preparation

In a med to large size sauce pan add the 5 cups of water.
Add the drained corn, and green beans to the water.
Cut all the carrot slices into 3rds then add to the water.
Cut the potato into real small cubes and then add to water.
Add chicken and tomato bouillon cube to the water.
Add onion powder, garlic powder, and Italian seasoning to the water.
Add the chicken tenders to the water.
Place on medium to high heat until it becomes a rapid boil.
Turn heat down once at a rapid boil to medium to low heat so it is simmering.
Remove chicken from sauce pan and cut into real small cubes.
Add cubed chicken back to sauce pan.
Simmer soup for 20 minute at medium to low heat.