Chicken Vegetable Soup

2-3 Boneless Skinless Chicken Breasts
3 Low-Sodium Chicken Bouillon Cubes.
11 Package Frozen Soup Mix.
5 Carrots cut in slices.
5  Large Potatoes cut in small cubes.
1 small Onion chopped.
1 clove Garlic chopped.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Chicken in a large pot.
Add the Bouillon Cubes.
Cover with cold Water.
Add Seasoned Salt or Seasoned Salt Substitute and Pepper.
Add the Onion and Garlic.
Bring to a boil, reduce heat, cover and simmer for about an hour or until done and tender.
Remove Chicken from the pot, put on a plate and allow to cool enough to touch.
Place the  Carrots and Potatoes in the pot.
Simmer for a few minutes.
While the Vegetables are cooking cut up the Chicken into small chunks.
Add the Chicken back into the pot.
Bring to a boil.
Add the frozen Vegetables.
Bring back to a boil.
Cover, reduce heat and continue cooking until done.

This is a very hearty low-fat, low-calorie healthy soup. You can actually eat a fairly large serving and still not get a lot of calories. It's yummy too!