This soup came out beautifully. To be honest, my children weren't big fans but they ate it, which was good enough for me. My husband and I thoroughly enjoyed it.
3 small chicken breast halves (about 3/4 pound total)
1 15 ounce can diced tomatoes
Salt and pepper
1. Poach the chicken breast in enough water to cover for about 20 minutes, until just cooked through. Set aside to cool.
2. Meanwhile, brown a diced onion in a separate pan. Once translucent, add chopped carrot to the onion and cook for a few minutes longer.
3. Add onion and carrot and the various veggies to the water that cooked the chicken, along with the herbs.
4. Shred the chicken and add it back to the soup once the veggies are cooked through.
This was unabashedly an exercise in cleaning out the fridge. I had leftover steamed cauliflower, broccoli, corn on the cob, and kale. There wasn't quite enough kale for my liking so I threw in a few handfuls of frozen spinach. I was sad that I had no zucchini because I think it would have been perfect, too.
Other ideas: beans, pasta, rice, and whatever vegetables you like!