Women Cooking Recipes

1 can (49-1/2 oz.) reduced-sodium chicken broth
2/3 cup water
1-1/3 lb. (4 medium) potatoes, cut into 3/4-inch cubes
3/4 lb. boneless skinless chicken breasts, cut into 3/4-inch cubes
1 large carrot, sliced
1 large stalk celery, sliced
1-1/2 cups diced tomatoes
1 cup sliced mushrooms
3 green onions, sliced
2 T. chopped fresh parsley
1 tsp. dried thyme leaves, crushed
Salt and pepper (optional)

1. In large saucepan, combine broth and water.

2. Cover; bring to a boil.

3. Add potatoes; reduce heat to medium-low and cook, covered, 5 minutes.

4. Add chicken, carrot and celery; continue cooking 10 minutes.

5. Add remaining ingredients, except salt and pepper.

6. Reduce heat; cover and simmer 5 minutes or until vegetables are tender.

7. Season with salt and pepper, if desired.

Makes 8 servings; 147 calories, 2 g. fat, 16 g. protein, 19 g. carbohydrates, 144 mg sodium, 28 mg cholesterol per serving.