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Grandma’s Chicken Vegetable Soup

Serves: 4 • Prep: 30 min. 


  • 1 – 14 1/2 oz. can reduced-sodium chicken broth
  • 1/2 cup water
  • 1 lb. (3 medium) potatoes, cut into 1/2-inch cubes
  • 1 medium carrot, cut into 1/4-inch slices
  • 1 lb. boned and skinned chicken breasts, cut into 1-inch chunks
  • 1 medium zucchini, cut into 1/4-inch slices
  • 3 green onions, sliced
  • 2 tsp. dried basil
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper


  1. In 3-quart saucepan over medium heat combine broth and water.
  2. Cover and bring to boil. Add potatoes and carrot; cover and cook 5 minutes.
  3. Add chicken, zucchini, onions and basil; bring to boil, reduce heat, cover & cook until chicken is opaque throughout, about 7 minutes.
  4. Season with salt and pepper.
  5. Each serving provides: An excellent source of vitamins A and C and potassium, and a good source of folate, magnesium and fiber.

Recipe Credit: Fruits & Veggies More Matters

Nutrition information per serving:
Calories: 240; Carbohydrates: 25g; Total Fat: 3.1g; Cholesterol: 65mg; Saturated Fat: 1.0g; Dietary Fiber: 4g; % of Calories from Fat: 12%; Sodium: 216mg; Protein: 28g

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