Ingredients: 15 cups water 1-1/2 teaspoons salt 1 teaspoon onion powder 2 teaspoons dried basil 4 chicken breasts 4 carrots, chopped in large rounds 3 celery stalks, diced 1 cup diced frozen green beans 1 cup frozen corn 1 cup frozen peas pepper to taste Directions: In a large stock pot add water, salt, onion powder, and basil, chicken, carrots, and celery. Bring to a boil; boil until chicken is fully cooked and vegetables are tender. Remove chicken breasts. Turn heat down to medium. Add frozen vegetables. Cover and simmer for 15 minutes. Shred chicken into bite-size pieces. Add meat back into soup. Pepper to taste and serve.