Chicken Chowder

Directions

1. 1
   Cook chicken breasts until tender.
2. 2
   Remove from bone and cut into pieces.
3. 3
   Reserve stock.
4. 4
   Into a large kettle, place vegetables (except peas) into stock and cook until tender.
5. 5
   Add peas and cook 5 minutes.
6. 6
   Add remaining ingredients and cook until just below boiling.
7. 7
   Yields 3 quarts.
8. 8
   For lighter soup, use low-sodium soup, low-fat milk and low-fat cheese.
9. 9
   Chicken and stock may be prepared ahead and frozen.
10. 10
    Serve with salad and toasted bread.