3 1/2 cups water
1 tablespoon chicken flavored bouillon granules
1 - 14.5 oz can no-salt-added whole tomatoes -- undrained and chopped
1/4 cup dried minced onion
1 teaspoon dried basil
1 teaspoon paprika
3/4 teaspoon minced garlic
1 cup sliced carrot
1- 8 oz can mushrooms stems and pieces -- drained
1 cup diced zucchini
1 cup diced cooked chicken breast (skinned before cooking and cooked without salt or fat)
2 tablespoons dry red wine

Combine first 7 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat and simmer 10 minutes.

Add carrot; cover and simmer 10 minutes. Add mushrooms and remaining ingredients; simmer, uncovered, 8 minutes.

To serve, ladle soup into individual bowls. Yields 7 (1-cup) servings.

Stacy's Notes - I sort of made this Nov 2004, but I made a ton of changes. I boiled 2 boneless skinless chicken breasts before hand and let them cool - chopped the meat and saved the broth from boiling them. I used 3 1/2 cups of that broth, plus a couple of shakes of chicken bouillon granules instead of the water and 1 T bouillon. I used 1 can of petite diced tomatoes with mushrooms added (what I had on hand). I added some olive oil to the pan first, and then added 1 medium onion, diced finely (instead of dried onion), the carrots (a handful of baby carrots thin-biased cut) and zucchini (2 medium, diced) and let them saute a bit before adding the broth. I did use 2-4 oz cans of mushrooms, but next time I would use fresh mushrooms instead. I also added some deli rotisserie chicken we had leftover and added to the boiled diced chicken. I used dried basil, paprika, jarred minced garlic (about 1 1/2 - 2 teaspoons), and no red wine. I added a dash of chipotle powder at the end. This was good, not outstanding, but good and a great way to get a lot of veggies in our daily eating!