Chicken Garden Soup

1/2 tsp poultry seasoning
1/2 tsp paprika
1/4 tsp pepper
1 tbsp olive oil
3 boneless skinless chicken breast halves, cut into small pieces (about 1.5 pounds)
3 (14 1/2ounce) cans chicken broth
1 lb. frozen broccoli, carrots and cauliflower mix
2 oz mushrooms sliced
1/4 cup fresh parsley, chopped

Combine poultry seasoning, paprika and pepper; mix well. Heat oil in large pot over medium heat. Add cut up chicken; sprinkle with seasoning mixture. Cook until chicken is browned and no longer pink. Add remaining ingredients; mix well. Bring to a boil. Reduce heat; simmer 15 minutes or until vegetables are tender. Stir occasionally.
Makes approximately 6 (1 1/2 cup) servings.
If you want a change of taste, try using one of the new culinary broths for the chicken broth - like thai coconut curry or wine and herb. Nice change of flavor and little calorie variation.

Number of Servings: 6

Recipe submitted by SparkPeople user CFMOSS.