Ingredients
4 boneless skinless chicken brests (cut up)
2 stalks Celery cut up
2-3 med/lg potatoes cut up
1 sm onion diced
1 can whole tomatoes (broken up)
1 sm bag broccoli florrets
1 sm bag frozen mixed vegies
4 cups reduced fat/low sodium chicken broth
2 cups tomato juice (ex: V8)
1 tsp ea. sage, rosemary, thyme, oregano
salt & pepper to taste
2-3 tbs extra virgin olive oil
Preparation
in Large pot heat oil, saute spices, celery and onion. When onion is tender add the chicken peices. when chicken is completely cooked add chicken broth, and tomato juice, and tomatoes. Bring to simmer. Add rest of ingredients, bring to boil. Cook till potatoes are tender. Serve warm/
