Chicken Vegetable Soup

• 2 chicken breast halves, boned and skinned
• olive oil
• 1 large can whole tomatoes
• 1 small onion, chopped
• 1 clove garlic, minced (or 1/2 tsp. powder)
• 2 medium potatoes
• 3 or 4 carrots
• 1 can green beans or large handful fresh
• 1 can corn or English peas
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 bay leaf
• dash of cayenne pepper
• 1 Tbsp. dried chopped chives
• 1 Tbsp. dried parsley
• 1/2 tsp. sweet basil leaves

1. Cut chicken into bite size pieces.
2. In a large pot, brown chicken in just enough olive oil to cover bottom of pot (approximately 2 tablespoons).
3. Add onion and garlic.
4. Stir until onion is clear.
5. Do not have fire too high as olive oil burns easily.
6. Drain any excess oil.
7. Fill pot at least half full of water and add rest of ingredients except for canned items.
8. Simmer for 30 minutes or until carrots are tender.
9. Add canned items near end of cooking time.
10. Serve with cornbread!

chicken, olive oil, tomatoes, onion, clove garlic, potatoes, carrots, green beans, corn, salt, pepper, bay leaf, cayenne pepper, chives, parsley, sweet basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=604545 (may not work)