INGREDIENTS

4 cups chicken broth
1/2 cup onion, chopped
1/2 teaspoon each crushed basil, oregano and marjoram
1 clove garlic
1/4 teaspoon pepper
2 cups assorted vegetables, chopped or 1-10 oz. package frozen vegetables
2 cups cooked chicken, skinned and cubed
1-15 oz. can tomatoes, crushed or chopped

DIRECTIONS

* Mix chicken broth, onion, herbs, garlic and pepper in a large saucepan.
* Stir in vegetables.
* Bring to a boil.
* Reduce heat, cover and simmer for 6-8 minutes or until vegetables are crisp-tender.
* Stir in chicken and un-drained tomatoes; heat thoroughly.
* Note: To lower sodium by using low-sodium broth and no salt added tomatoes.