1 (49 1/2 oz.) can reduced-sodium chicken broth
1/2 c. water
1 lb. (3 med.) potatoes, cut into 1/2″ cubes
1 med. carrot, cut into 1/4″ slices
1 lb. boned & skinned chicken breasts, cut into 1” chunks
1 med. zucchini, cut into 1/4″ slices
3 green onions, sliced
2 tsp. dried basil
Salt & pepper, to taste
In 3-quart saucepan over medium heat, combine broth and water. Cover and bring to boil. Add potatoes and carrot; cover and cook 5 minutes. Add chicken, zucchini, onions and basil; bring to a boil, reduce heat, cover and cook until chicken is opaque throughout, about 7 minutes. Season with salt and pepper. Makes 4 servings.
Menu: Toasted French Bread, Grapes with Yogurt and Brown Sugar.
Nutritional Information Per Serving: 220 calories, 4 gm fat, 65 gm cholesterol, 1040 mg sodium, 24 gm carbohydrate, 3 gm fiber, 23 gm protein.