Chicken Vegetable Soup

• 2 chicken breasts, boneless, skinless, cut into bit size pieces
• 8 cups water
• 4 chicken bouillon cubes (or sub 4 cups of chicken broth for 3 cups of water)
• 2 stalks celery & tops, chopped
• 1 medium onion, chopped
• 3 medium carrots
• 1 summer squash
• 1 zucchini
• 2 tablespoons garlic (minced from a jar)
• 1 tablespoon italian seasoning
• 1 tablespoon dried parsley
• 1 tablespoon dried basil
• 1 tablespoon olive oil
• 2 cups prepared stuffing

1. In an 8-quart or larger pot, heat oil on low heat.
2. Add onions, celery, and garlic, cooking until onions and celery are tender and translucent.
3. Rinse vegetables, then cut carrots into thin slices.
4. Halve the zucchini and summer squash and cut halves into thin slices.
5. Add water, chicken bouillon, carrots and seasonings to onion and celery mixture.
6. Bring to a boil over medium heat, than reduce heat to a low simmer and cook for 10 minutes.
7. Add zucchini and summer squash along with the stuffing, breaking the stuffing up as you add it.
8. Stir to blend well.
9. Simmer 15-20 minutes.
10. Serve with hot yeast rolls or warm bread slices.
11. Delicious on a cold winter day.

chicken breasts, water, chicken bouillon cubes, stalks celery, onion, carrots, summer, zucchini, garlic, italian seasoning, parsley, basil, olive oil

Taken from www.food.com/recipe/chicken-vegetable-soup-447423 (may not work)