winter chicken vegetable soup

Ingredients

• - 3 - (32 oz.) college inn light and fat free 50% less sodium chicken broth
• 1 1/2 cups fresh sliced carrots
• 1/2 - head of fresh cauliflower (just the florets)
• 1 1/2 cups fresh cut green beans
• 3 medium zucchini squash sliced in rounds
• 1 cup frozen baby lima beans
• 3 medium yellow squash sliced in rounds
• 1 large sweet onion chopped
• 3 - green onions sliced with tops
• 4 - stalks of celery hearts with tops sliced
• 1 cup fresh corn or frozen corn
• 1 - whole chicken cleaned, boiled, deboned and cut into bite size pieces
• 2 cans (14 oz.)diced tomatoes
• 1 tablespoon butter
• SPICES USED:
• 3 sprigs fresh thyme
• 3 cloves garlic sliced
• 1 teaspoon dried oregano
• 1 - whole dried bay leaf
• 1/2 teaspoon dried rosemary
• - sea salt and cracked pepper to taste