winter chicken vegetable soup

Ingredients For winter chicken vegetable soup

• 3 - (32 oz.) college inn light and fat free 50% less sodium chicken broth
• 1 1/2 c

  fresh sliced carrots
• 1/2

  head of fresh cauliflower (just the florets)
• 1 1/2 c

  fresh cut green beans
• 3 md

  zucchini squash sliced in rounds
• 1 c

  frozen baby lima beans
• 3 md

  yellow squash sliced in rounds
• 1 lg

  sweet onion chopped
• 3

  green onions sliced with tops
• 4

  stalks of celery hearts with tops sliced
• 1 c

  fresh corn or frozen corn
• 1

  whole chicken cleaned, boiled, deboned and cut into bite size pieces
• 2 can

  (14 oz.)diced tomatoes
• 1 Tbsp

  butter
• SPICES USED:
• 3 sprig

  fresh thyme
• 3 clove

  garlic sliced
• 1 tsp

  dried oregano
• 1

  whole dried bay leaf
• 1/2 tsp

  dried rosemary
• sea salt and cracked pepper to taste