(Quick) Chicken Vegetable Soup

We had snow this weekend, which was the perfect time to make a huge pot of chicken soup for the family to munch on while snowed in. I like my chicken soup thick with veggies and rich with chicken and flavor. Here's my recipe (sort of) for future reference.

• 4 large fresh chicken breasts (boneless, skinless, trimmed).
• 6 quarts of water
• 12 tablespoons chicken bouillon powder (or 12 cubes)
• 2 cans diced tomatoes
• 2 cans green beans
• 3 c frozen sweet corn
• 6 stalks celery, thick sliced
• 5 red potatoes, chopped
• 1 pound fresh carrots, thick sliced
• 2 cloves garlic
• 1 cup fresh chopped parsley
• 1 large white onion, coarsely chopped
• 1 bunch green onions sliced

Sautee chicken breasts seasoned with salt, pepper, garlic, and fajita seasoning mix until cooked through. Shred with forks and set aside.

Bring water and boullion to a boil. add all above ingredients and bring to a boil again. Reduce heat, let slow simmer for 30 minutes or until potatoes and carrots are slightly firm but cooked through.

We like to eat ours with fresh sliced buttered french bread.