1 lb. skinless fillets
6 c. chicken broth
1 c. sliced carrots
1 c. fresh mushrooms
2 onions, cut in eighths
2 c. fresh broccoli pieces
2 tbsp. cornstarch
1/2 tsp. basil
1/2 tsp. oregano
1/8 tsp. pepper
1 peeled tomato, cut in eighths
2 tbsp. sliced pimento stuffed olives

Cook broth and vegetables 5 minutes on medium heat. Mix cornstarch in 1/4 cup water. Add to soup, stirring constantly. Add remaining ingredients and cook 5-8 minutes.