1 49.5 ounce can reduced sodium chicken broth
1/2 cup water
1 pound potatoes, cut into 1/2 inch cubes
1 medium carrot, cut into 1/4 inch slices
1 pound chicken breasts, boned and skinned, cut into 1 inch chunks
1 medium zucchini, cut into 1/4 inch slices
3 green onions, sliced
2 teaspoons dried basil
salt and pepper, to taste
In a 3 quart saucepan over medium heat combine broth and water. Cover and bring to boil. Add potatoes and carrot; cover and cook 5 minutes. Add chicken, zucchini, onions and basil; bring to boil, reduce heat, cover and cook until chicken is opaque throughout, about 7 minutes. Season with salt and pepper.
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