Chicken Soup

• 1 (32 ounce) cartonswanson low sodium chicken broth
• 2 boneless skinless chicken breasts
• 1 cup baby carrots
• 1 small yellow onion
• 2 stalks green onions
• 1 small purple top turnip
• 12 cup fresh parsley
• 1 teaspoon dried dill
• 1 teaspoon fresh ground black pepper
• 2 -3 cups fresh cold water
• 12 butternut squash
• 2 large white mushrooms
• 1 chicken flavored bullion cube

1. Chop all vegetables and place in a large soup pot.
2. Add chicken broth and turn stove on to High.
3. Chop chicken into bite sized pieces and add to soup mixture.
4. Bring water to boil in a small pot and add bouillion.
5. Add to soup mixture.
6. When soup comes to a rolling boil, turn heat down to simmer.
7. Simmer until chicken is thoroughly cooked and vegetables are somewhat soft.
8. Serve with crusty or dark bread.

chicken broth, chicken breasts, baby carrots, yellow onion, stalks green onions, purple, parsley, dill, fresh ground black pepper, fresh cold water, butternut squash, white mushrooms, chicken

Taken from www.food.com/recipe/chicken-soup-433144 (may not work)