• 12 ounces cooked, diced chicken breast
• 3 medium carrots, peeled and cut into slices
• 2 medium celery stalks, sliced
• 1 large onion, chopped
• 1 large garlic clove, minced
• 2 cans diced tomatoes, with juice
• 1 tablespoon granulated low sodium chicken bouillon
• ½ teaspoon pepper
• 8 cups water

Spray large saucepot with non-stick cooking spray. Over medium heat, add carrots, celery, onion, and garlic. Cook for 5 minutes. 

Stir in tomatoes, bouillon, salt, pepper, and water. Heat soup to boiling over high heat, stirring occasionally. Reduce heat to low; cover and simmer for 15 minutes until vegetables are tender.