serves 4 to 6

1 heads broccoli, cut into bite size pieces
1 whole chicken breast cut into bite size pieces
1 cup water
1 carrot, diced
2 cloves garlic, minced
1 lg. onion, chopped
1 stalk celery, thinly sliced
4 cups chicken broth
1 tsp. lemon juice
1/2 tsp. dried thyme, crushed
1 tsp. dried sweet basil
1/4 tsp. oregano
1 red, yellow, or green bell pepper
1/2 Tbsp. pepper
4 small tomatoes, cut into thin wedges
12 mushrooms, quartered

Remove the broccoli buds and divid each in half or thirds. Remove outer skin of stalks and dice up the stalk hearts. Set aside. In a medium saucepan on medium heat with olive oil cook garlic, onion, chicken, and potatoes till chicken is done; continually stir and add water when mixture begins drying out. Add carrots, celery, mushrooms, bell peppers, broccoli and spices; cook for another 5 minutes.

Add chicken broth, lemon juice, tomatoes and bring to boiling. Reduce heat; cover and simmer for 3 minutes.