1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch cubes
1 tsp. oil
1 can (14-1/2 oz.) chicken broth
1-1/2 cups water
2 cups assorted cut-up vegetables (such as sliced carrots, broccoli florets and chopped red pepper)
Bouquet garni (parsley, thyme, and bay leaf etc)
Salt and pepper

COOK and stir chicken in hot oil in large saucepan until browned.
ADD broth, water, vegetables. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes.
STIR in parsley, thyme, bay leaf, etc, cover. Remove from heat. Let stand 5 minutes.