1 can (10 ounces) vegetable soup (non-condensed)
1 potato, washed and diced, leave skin on
3 cups mixed frozen vegetables
1 cup water
1 cup cooked chicken
Place all ingredients in a large pan and bring to a boil over high heat. Lower heat to simmer and cook until potato is tender, about 10 minutes. Serve hot with a large tossed salad and a slice of whole-grain toast.