Summer Harvest Chicken Soup

 Not sure what to do with the extra zucchini from the garden?  Try this quick-cooking recipe that uses canned chicken and canned tomatoes mixed with fresh and frozen veggies to make an easy, flavorful soup.
Not sure what to do with the extra zucchini from the garden?  Try this quick-cooking recipe that uses canned chicken and canned tomatoes mixed with fresh and frozen veggies to make an easy, flavorful soup.
What You'll Need

1 3/4 cups Swanson® Natural Goodness® Chicken Broth 
1 can (about 8 ounces) tomatoes, cut up 
1/2 cup thinly sliced zucchini 
1 small carrot, thinly sliced (about 1/3 cup) 
1/3 cup frozen peas 
1 small onion, chopped (about 1/4 cup) 
1/8 teaspoon ground black pepper 
1 can (4.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water 

How to Make It

• 1
  Heat the broth, tomatoes, zucchini, carrot, peas, onion and black pepper in a 1 1/2-quart saucepan over medium heat to a boil.
• 2
  Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Add the chicken to the saucepan and cook until the mixture is hot, stirring occasionally.