4 boneless chicken breast halves (olive, onion, or bell pepper)
2 teaspoons paprika
2 (14 ounce) cans whole milk chicken broth
1 1/2 cups chicken broth
1 tablespoon soy sauce
1/4 cup vegetable oil
1 onion, finely diced
2 large carrots, sliced
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 cup cubed potatoes
1 (8 ounce) package frozen mixed vegetables
1 (3.5 ounce) package instant chicken noodle soup mix
1 clove garlic, minced
1 tablespoon chili powder
1 tablespoon dried basil
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon white sugar
1 1/4 tablespoons olive oil
1 cup water
1 (10.75 ounce) can condensed chicken noodle soup
1 cup water
Place chicken breasts in a large pot. Cover, and bring water to a boil. Reduce heat to medium low; cover, reduce heat to medium-low, and simmer, covered, for 20 minutes. Remove chicken, and stir in broth, chicken broth, soy sauce, vegetable oil, onion, carrots, zucchini, potatoes, mixed vegetables, and broth. Return chicken to pot, and add water. Stirring occasionally, bring to a boil, and reduce heat to low. Cover, and simmer, uncovered, for 10 minutes. Remove lid, and stir in chicken noodle soup mix.
Stir in garlic, chili powder, basil, salt, pepper, sugar, olive oil, and water. Cover, and simmer 15 minutes. Remove lid, and stir in chicken noodle soup.