Potato Harvest Soup

Ingredients

• 1-14.5 oz. can reduced-sodium chicken broth
• ¹/₂ c. water
• 3 in. medium potatoes, cubed
• 1 in. medium carrot, sliced
• 1 lb. boneless, skinless chicken breast cut into chunks
• 1  medium zucchini, in ¹/₄ in. slices
• 3 green onions, sliced
• 2 tsp. dried basil
• ¹/₈ tsp. salt
• ¹/₈ tsp. pepper

Directions

1. In a 3-quart saucepan over medium heat combine broth and water. Cover and bring to a boil.
2. Add potatoes and carrots; cover and cook 5 minutes.
3. Add chicken, zucchini, onions and basil; bring to boil, reduce heat, cover and cook until vegetables are tender and chicken is opaque throughout.
4. Season with salt and pepper.

We featured this recipe in the October/November 2018 issue of Wisconsin Farm Bureau Federation’s Rural Route. Photo and recipe courtesy of Wisconsin Potato and Vegetable Growers Association. For more recipes, visit eatwisconsinpotatoes.com.