4 c. chicken stock
1 garlic clove, minced
1/2 tsp. dried savory
1/4 tsp. dried basil
1/4 tsp. celery seed
1/4 tsp. ground black pepper
1/8 tsp. powdered ginger
1/2 c. cubed carrots
1/2 c. cubed potatoes
1 sm. onion, sliced
1 c. cubed, cooked chicken
1 sm. tomato, seeded & chopped
1/2 c. corn
1/2 c. peas
1/2 c. sliced green or yellow beans

In a large saucepan, bring the stock to a boil. Add the garlic, savory, basil, celery seed, pepper and ginger. Reduce the heat, and simmer for 20 minutes. Add the carrots and potatoes; cook for 10 minutes. Add the onion; cook for 5 minutes or until tender.

Add the chicken, tomatoes, corn, peas and beans. Cover and cook for 15 minutes or until vegetables are tender. Serve 4. Optional: 1/4 cup brown rice and/or macaroni.