Eat-Your-Veggies Chicken Soup

• 1 (14 ounce) can reduced-sodium fat-free chicken broth
• 23 lb white potatoes or 23 lb red potatoes
• 13 cup carrot, thinly sliced
• 13 cup celery, thinly sliced
• 13 cup onion, chopped
• 1 (14 1/2 ounce) can diced tomatoes with juice
• 1 cup water
• 6 ounces boneless skinless chicken breasts, cut into bite sized pieces
• 13 cup frozen corn kernels
• 13 cup frozen peas
• salt and pepper, to taste
• 12 teaspoon dried thyme leaves (optional)

1. Do not peel potatoes.
2. Cut into 1/2 inch chunks.
3. .
4. In 3 quart saucepan, bring broth, potatoes, carrot, celery, and onion to boiling over high heat.
5. Reduce heat to low, cover and simmer 5 minutes.
6. Add remaining ingredients except salt, pepper, and thyme.
7. Return to boiling over high heat.
8. Reduce heat to low, cover and simmer 5 minutes, or until potatoes are tender and chicken is cooked through.
9. Season with salt pepper, and thyme, as desired.

chicken broth, white potatoes, carrot, celery, onion, tomatoes, water, chicken breasts, corn, frozen peas, salt, thyme

Taken from www.food.com/recipe/eat-your-veggies-chicken-soup-329012 (may not work)