Chicken & Vegetable Soup

Keep in mind that I just cook for my son and I.    This recipe has small measurements.  However you can double or even triple this to fit your needs.


1 boneless skinless chicken breast, cubed
1 large baking potato
2 stalks of celery, chopped
1/2 onion, chopped
3 cloves garlic, minced
1/2 cup mushrooms
1 small can of corn
salt and pepper to taste
1 box fat free chicken broth
1/4 teaspoon paprika
1/2 teaspoon ground Thyme
1/2 teaspoon Marjoram
1/4 teaspoon chili powder
1 large bay leaf
1/4 teaspoon basil


In a large soup pot heat oil.  Add in onions, celery and garlic. Cook about five minutes.  Add in the potatoes, cook another five minutes.  Add in the chicken and stock.  Add in salt, pepper and the rest of the spices.  Bring to a boil, lower heat and simmer until chicken is fully cooked and potatoes are fork tender, about 20 minutes.  Stir in corn and mushrooms, simmer for another 15 minutes.  Serve w/bread,crackers, crostini or salad.  I made crostini.
Real Simple:
Slice Ciabatta bread
Brush on olive oil
sprinkle minced garlic
sprinkle parsley
top with Fontina cheese and toast until crisp