Vegetable Chicken Stew

• 2 boneless skinless chicken breasts, cooked & chopped into chunks
• 2 medium zucchini, sliced diagonally
• 2 medium red potatoes, cut into chunks
• 2 cups baby carrots, sliced digonally
• 1 small onion, sliced
• 1 cup green beans, frozen
• 1 cup peas, frozen
• 2 (14 ounce) cans chicken broth (fat free is good)
• 2 cups white beans, cooked
• 2 cups water
• 2 tablespoons butter
• 1 garlic clove, crushed
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon sodium-free seasoning
• 1 tablespoon thyme

1. In a large saucepan, melt butter on med-hi heat.
2. Toss in the onions and garlic and parsley and sizzle until limp and a bit browned.
3. Add spices, zuchinni, potatoes, carrots, chicken chunks, water and chicken broth.
4. Cook on medium for 20-30 minutes.
5. Turn heat to low, add peas and green beans and let simmer about 10 minutes.
6. Add white beans just before serving.
7. Love it!

chicken breasts, zucchini, red potatoes, baby carrots, onion, green beans, peas, chicken broth, white beans, water, butter, garlic, fresh parsley, salt, pepper, thyme

Taken from www.food.com/recipe/vegetable-chicken-stew-332391 (may not work)