Quick Chicken and Vegetable Soup
(Serves 7, 1 1⁄2 cups per serving)

• 1 – 14.5 ounce can tomatoes, diced, low sodium
• 1 – 14 ounce can low sodium chicken broth
• 1 tablespoon onion, chopped
• 2 cups cooked chicken, diced
• 1 – 10 ounce package frozen mixed vegetables
• 1⁄4 teaspoon thyme
• 1/8 teaspoon pepper

Directions:
1. Combine tomatoes and broth in a large pot and heat to boil, and then lower heat to simmer.
2. Add onion. Simmer for 5 minutes.
3. Add remaining ingredients. Cover and cook over low heat until vegetables are tender, about 10 minutes.

Developed by University of Connecticut Expanded Food and Nutrition Education Program