Quick "home made" Chicken Vegetable Soup I placed "home made' in quotes because this is home made, but it is using some pre-processed ingriedients to expedite the cooking process. _____________________________________________________________ Serves two ( double these quantities to serve four ) - Place 2 cups of water in a 2 (or 4) quart hi-wall sauce pan. Add 1 - 16 ounce can of mixed vegetables. (Drain liquid from can first). Add 1/2 teaspoon of Extra Virgin Olive Oil. Add 1/2 teaspoon of Balsamic Vinegar. Add 1/2 teaspoon of sea-salt and 1/2 teaspoon of ground black pepper. Add 1/4 teaspoon of Basil. Pan sear 1 medium skinless chicken breast and dice into small bits. Add chicken and any drippings to other ingriedients and bring to a boil. Reduce heat to low and simmer for 5 minutes. Allow to cool to 165 degrees and serve.