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This recipe can be prepared in 30 minutes or less
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4 cups Swanson® Chicken Stock 1 cinnamon stick 2 pieces star anise 4 skinless, boneless chicken breast halves (about 1 pound)1 medium zucchini, cut in half lengthwise and sliced (about 1 1/2 cups)2 large carrots, cut in half and sliced (about 1 1/2 cups)1 tablespoon chopped fresh rosemary leaves 1 tablespoon chopped fresh tarragon leaves 1 tablespoon chopped fresh thyme leaves 1 tablespoon chopped fresh parsley
Heat the chicken stock, cinnamon and star anise in a 6-quart saucepot over high heat to a boil. Reduce the heat to low. Cook for 10 minutes. Discard the cinnamon and star anise. Season the chicken as desired. Add the chicken to the saucepot and cook for 5 minutes. Add the zucchini, carrots and herbs. Cook for 10 minutes or until the chicken is cooked through. Divide the vegetables among 4 large shallow serving bowls. Top the vegetables with the chicken and some of the stock mixture.TIP Serving Suggestion: Serve with garlic mashed potatoes and pan-roasted cherry tomatoes. For dessert serve chocolate angel food cake drizzled with warmed all-fruit seedless raspberry preserves.
Heat the chicken stock, cinnamon and star anise in a 6-quart saucepot over high heat to a boil. Reduce the heat to low. Cook for 10 minutes. Discard the cinnamon and star anise.
Season the chicken as desired. Add the chicken to the saucepot and cook for 5 minutes. Add the zucchini, carrots and herbs. Cook for 10 minutes or until the chicken is cooked through.
Divide the vegetables among 4 large shallow serving bowls. Top the vegetables with the chicken and some of the stock mixture.
TIP Serving Suggestion: Serve with garlic mashed potatoes and pan-roasted cherry tomatoes. For dessert serve chocolate angel food cake drizzled with warmed all-fruit seedless raspberry preserves.
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