Chicken-Vegetable Soup

• 3 1/2 c. water
• 1 Tbsp. chicken flavored bouillon granules
• 1 (14 1/2 oz.) can whole tomatoes (undrained), chopped
• 1/4 c. dried minced onion
• 1 tsp. dried whole basil
• 1 tsp. paprika
• 3/4 tsp. minced garlic
• 1/4 tsp. salt
• 1 c. sliced carrots
• 1 (8 oz.) can mushroom stems and pieces, drained
• 1 c. diced zucchini
• 1 c. diced, cooked chicken
• 2 Tbsp. Burgundy or other dry red wine

1. Combine water, bouillon granules, tomatoes, onion, basil, paprika, garlic and salt in a Dutch oven.
2. Bring to a boil; cover. Reduce heat and simmer 10 minutes.
3. Add carrots; cover and simmer 10 minutes.
4. Add mushrooms, zucchini, chicken and wine; simmer, uncovered, 8 minutes.
5. Serve warm.
6. Yield:
7. 7 cups (about 90 calories per 1 cup serving).

water, chicken flavored bouillon granules, tomatoes, onion, basil, paprika, garlic, salt, carrots, mushroom stems, zucchini, chicken, red wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1023660 (may not work)