Makes 4 servings
Ingredients
1 can (14 1/2-ounce) reduced-sodium chicken broth
1/2 cup water
1 pound (3 medium) potatoes, cut into 1/2-inch cubes
1 medium carrot, cut into 1/4-inch slices
1 pound boned and skinned chicken breasts, cut into 1-inch chunks
1 medium zucchini, cut into 1/4-inch slices
3 green onions, sliced
2 teaspoons dried basil
1/8 teaspoon salt
1/8 teaspoon black pepper
Directions
<ul>
 <li>In 3-quart saucepan over medium heat, combine broth and water.</li>
 <li>Cover and bring to boil.</li>
 <li>Add potatoes and carrot; cover and cook 5 minutes.</li>
 <li>Add chicken, zucchini, onions and basil; bring to boil, reduce heat, cover and cook until chicken is opaque throughout, about 7 minutes.</li>
 <li>Season with salt and pepper.</li>
</ul>
Nutrition information
Serving size: 1/4 recipe. Amount per serving: 240 calories, 3g total fat (1g saturated fat), 25g carbohydrates, 28g protein, 4g dietary fiber, 216mg sodium. 
Source: <a href="https://fruitsandveggies.org/recipes/grandmas-chicken-vegetable-soup/" target="_blank">Produce for Better Health Foundation</a>

Grandma's chicken vegetable soup