Chicken Vegetable Soup

My parents were both sick this week so I thought a nice pot of chicken soup was just what the doctor ordered. They both said it was wonderful, and I snuck a small bowl before I brought it over. Very tasty. Enjoy!

1 lbs boneless skinless chicken breasts (you can use any type of chicken)
Bouillon (I use better than bouillon paste)
Water (enough to cover chicken- you may add more as you go)
1 cup green beans, kitchen sliced
1 cup carrots, sliced
1 cup celery, sliced
1/2 medium onion, chopped
1/2 corn
3/4 cup portabella mushrooms, sliced
15 oz diced tomatoes
15 oz chickpeas
1 1/2 tsp salt
1 tsp black pepper
1/2 tsp rubbed sage

Place chicken breasts in your soup pot. In a separate bowl, mix bouillon paste with water and pour over chicken. If you do not use the paste, add regular water and cubes to pot. Simmer chicken until it begins to fall apart. Remove chicken from broth and shred. Add shredded chicken to broth. Add all veggies and spices. Stir well. You may want to add a little extra water at this point. Cook med-low till veggies are tender. Enjoy on a chilly afternoon.

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