Chicken Vegetable Soup

Chicken Vegetable Soup

3 boneless, skinless chicken breast
3 quarts of chicken broth ( i use low sodium)
1 medium onion, chopped
3 stalks celery, chopped

Make Broth by placing all above ingredients into stock pot. Simmer on med- low heat till chicken is tender and cooked, bringing to a low boil, about 30 minutes. Remove chicken breast from pot, chop into bite sized pieces and return to stock.

Chop your vegetables and add to stock. I use whatever I happen to have in the house or that i'm in the mood for. Continue simmering on med-low heat for about 1 1/2 hours.

1 yellow squash, chopped
1 cup of fresh spinach, chopped
fresh green beans, ends snapped
peas & carrots, small bag frozen
corn, small bag frozen
2 Tblsp fresh parsley, chopped
2 Tblsp fresh basil, chopped
pinch of ground black pepper

You can put in whatever vegetables you like, and in any amounts you like. If you want more squash then carrots, great...make it to suit your families taste.

I also like to add 1 cup egg noodles (optional) 

* Vintage Recipes
Enjoy!