Chicken Vegetable Soup

• 1 (49 1/2 ounce) can chicken broth
• 2/3 cup water
• 4 medium potatoes, cubed
• 3/4 lb boneless skinless chicken breast, and cut into cubes
• 1 large carrot, sliced
• 1 stalk celery, sliced
• 1 1/2 cups diced tomatoes
• 1 cup sliced mushrooms
• 3 green onions, sliced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried thyme
• salt and pepper (optional)

1. In a soup pot, combine broth and water and bring to a boil.
2. Add potatoes, reduce heat to medium-low and cook, covered, for 8 minutes.
3. Add chicken, carrot and celery; continue to cook for 10 minutes more.
4. Add remaining ingredients, except salt and pepper. Reduce heat, cover and simmer 5 minutes or until vegetables are tender and chicken is cooked thoroughly. Season with salt and pepper, if desired.

chicken broth, water, potatoes, boneless skinless chicken breast, carrot, celery, tomatoes, mushrooms, green onions, parsley, thyme, salt

Taken from www.food.com/recipe/chicken-vegetable-soup-137465 (may not work)