(makes 6 servings)
| Ingredients: |  |
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4 cups chicken broth |
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1/2 cup onion, chopped |
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1/2 teaspoon each crushed basil, oregano and marjoram |
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1 clove garlic |
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1/4 teaspoon pepper |
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2 cups assorted vegetables, chopped or 1-10 oz. package frozen vegetables |
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2 cups cooked chicken, skinned and cubed |
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1-15 oz. can tomatoes, crushed or chopped
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| Directions: | |||
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| 1. | In a large saucepan, mix chicken broth, onion, herbs, garlic and pepper. Stir in vegetables. | ||
| 2. | Bring to a boil. Reduce heat, cover and simmer for 6-8 minutes or until vegetables are crisp-tender. Stir in chicken and undrained tomatoes. Heat thoroughly. | ||
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