At a Glance
- Prep Method: null
- Special Requests: Gluten Free
- Cuisine: American
- Yield: 1
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are it is gluten-free.
Ingredients
- 1 can (49 1/2 ounces) reduced-sodium chicken broth*
- 2/3 cup water
- 1 1/3 pounds (4 medium) potatoes, cut into 3/4-inch cubes
- 3/4 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
- 1 large carrot, sliced
- 1 large stalk celery, sliced
- 1 1/2 cups diced tomatoes
- 1 cup sliced mushrooms
- 3 green onions, sliced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme leaves, crushed
- Salt and pepper (optional)
Preparation
In large saucepan, combine broth and water. Cover; bring to a boil. Add potatoes; reduce heat to medium-low and cook, covered, 5 minutes. Add chicken, carrot and celery; continue cooking 10 minutes. Add remaining ingredients, except salt and pepper. Reduce heat; cover and simmer 5 minutes or until vegetables are tender. Season with salt and pepper, if desired.
Calories: 147 Fat: 2g Cholesterol: 28mg Sodium: 144mg Fiber: 3g Protein: 16g
