Chicken Vegetable Soup

Chicken Vegetable Soup

49 1/2 ounces reduced-sodium chicken broth
2/3 cup water
1 1/3 pounds potatoes – (4 medium) cut into 3/4-inch cubes
3/4 pound boneless skinless chicken breasts – cut into 3/4-inch cubes
1 large carrot – sliced
1 large stalk celery – sliced
1 1/2 cups diced tomatoes
1 cup sliced mushrooms
3 green onions – sliced
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme leaves – crushed
salt and pepper (optional)

In large saucepan, combine broth and water. Cover; bring to a boil. Add potatoes; reduce heat to medium-low and cook, covered, 5 minutes. Add chicken, carrot and celery; continue cooking 10 minutes. Add remaining ingredients, except salt and pepper. Reduce heat; cover and simmer 5 minutes or until vegetables are tender. Season with salt and pepper, if desired.