Ingredients

1 lb. skinless fillets
6 C. chicken broth
1 C. sliced carrots
1 C. fresh mushrooms
2 onions, cut in eighths
2 C. fresh broccoli pieces
2 Tbsp. cornstarch
1/2 tsp. basil
1/2 tsp. oregano
1/8 tsp. pepper
1 peeled tomato, cut in eighths
2 Tbsp. sliced pimento stuffed olives

Cooking Instructions

Cook broth and vegetables 5 minutes on medium heat. Mix cornstarch in 1/4 cup water. Add to soup, stirring constantly. Add remaining ingredients and cook 5-8 minutes.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)