My Favorite Chicken Vegetable Soup

I've gone uber clean as of late, so I haven't had the privilege of cooking any scrumptious recipes. I am also the most lackadaisical of blog-recipe-sharers, resulting in a fairly anemic "Re-thinking Food" blog. I feel the need to remedy this situation and here's what I propose:

Once a week I will update with a delicious, healthy and clean recipe, whether it is one I am currently using or not. For example, I haven't been able to eat a lot of soup lately, due to, well, too much salad. On the menu, that is. Not on the plate ... sadly ... I could always do with more there. Yet, the recipe I want to share today is my absolute favorite Chicken Vegetable Soup recipe.

I won't share anything that I have not tried (unless I am intending on trying it that very same night and just have a premonition it will be wonderful and share-worthy.) I really do want to make this particular blog more robust, and especially more tasty. Hope you enjoy the Chicken Vegetable Soup!

My Favorite Chicken Vegetable Soup

Ingredients
- 1 lb. boneless, skinless chicken breast, cut into strips
- 1 Tbsp. Good Quality Olive Oil
- 2 cloves garlic, minced
- 7 cups fat free chicken broth
- 1 cup tap water
- 1 can Ro*Tel Original Diced Tomatoes & Green Chilies
- 3 cups Rutabagas, diced
- 4 cups Minestrone style vegetables, diced (potatoes, zucchini, leeks, carrots, celery, onions & cabbage)
- 2 vegetable bouillon cubes
- Salt & Pepper, to taste

Directions
Heat Olive Oil in soup pot. Add chicken and cook until white. Add garlic and saute until fragrant. Add broth, water, diced tomatoes, diced vegetables, bouillon cubes and salt and pepper to taste. Cook until vegetables are softened. Serve hot.

Number of Servings: 6