Adapted from Produce for Better Health Foundation and the U.S. Potato Board
14&1/2 oz. can reduced-sodium chicken broth
1/2c. water
1 lb. (3 med.) potatoes, cut into 1/2-inch cubes
1 med. carrot, cut into 1/4-inch slices
1 lb. boned and skinned chicken breasts, cut into 1-inch chunks
1 med. zucchini, cut into 1/4-inch slices
3 green onions, sliced
2t. basil
1/8t. salt
1/8t. black pepper
In 3-qt. saucepan over medium heat, combine broth and water. Cover and bring to boil. Add potatoes and carrots; cover and cook 5 min. Add chicken, zucchini, onions, and basil; bring to boil, reduce heat, cover and cook until chicken is opaque throughout, about 7-10 min. Season with salt and pepper. Serves 4.
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