Chicken Vegetable Soup

Name: Chicken Vegetable Soup
Ingredients: 1 tablespoon olive oil or vegetable oil; 3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 1/2-inch pieces; 3/4 cup coarsely chopped onion; 2 cloves garlic, minced, or 1 teaspoon jarred minced garlic; 4 cups water; 4 to 5 small red-skinned potatoes, cut into 1-inch pieces; 1 medium garnet sweet potato (red-skinned variety), cut into 1-inch pieces; 1 small squash, such as butternut or acorn, peeled and cut into 1-inch pieces; 1 stalk celery, coarsely chopped; 2 teaspoons chicken bouillon granules; 2 bay leaves; 1/2 teaspoon chili powder; 1/2 teaspoon seasoned salt; 1/2 teaspoon pepper; 1/4 teaspoon ground allspice; 1 can (14-1/2 ounces) diced tomatoes, with juice

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This savory soup is brimming with vegetables, chicken, and the aroma of allspice.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.goldnplump.com.

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Ingredients

1 tablespoon olive oil or vegetable oil
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 1/2-inch pieces
3/4 cup coarsely chopped onion
2 cloves garlic, minced, or 1 teaspoon jarred minced garlic
4 cups water
4 to 5 small red-skinned potatoes, cut into 1-inch pieces
1 medium garnet sweet potato (red-skinned variety), cut into 1-inch pieces
1 small squash, such as butternut or acorn, peeled and cut into 1-inch pieces
1 stalk celery, coarsely chopped
2 teaspoons chicken bouillon granules
2 bay leaves
1/2 teaspoon chili powder
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1 can (14-1/2 ounces) diced tomatoes, with juice