Easy Chicken Soup with variations

EASY CHICKEN SOUP

1 tsp minced garlic
1 cup chopped onion
1 1/2 cups chopped cooked chicken
1/2 cup diced carrot
32 oz carton reduced sodium chicken broth

Put broth, onion, carrot and garlic in a saucepan and bring to a boil. Reduce heat and simmer 7 min. or until vegetables are tender. Stir in chicken and heat through, then serve.
MAKES 5 CUPS OR 4 SERVINGS OF SOUP...
(3 EASY FLAVOR TWISTS)---
SOUTHWESTERN---Stir in a 14.5 oz can diced fire roasted tomatoes, drained 15 oz can hominy, 1/2 cup chopped cilantro, 1 tbs lime juice and 1 tsp ground cumin. Heat through. Makes 8 cups. Top soup with pumpkin seeds and/or crumbled corn tortilla chips, if desired.

ITALIAN---Stir in 19 oz can rinsed and drained cannellini beans, 2 diced tomatoes, and 2 tbs pesto. Heat through. Makes 8 cups. Top soup with some crostini, if desired, (To make crostini, brush sliced French bread with oil and bake in 425 degree oven 8 min. or until crisp).

ASIAN---Stir in 8 oz can sliced water chestnuts, 1/3 cup sliced green onions, 1 tbs lite soy sauce, 1 tsp grated ginger and a few splashes of sesame oil, if desired. Heat through. Make 6 cups. Top soup with some sesame flavored rice crackers or chopped peanuts, if desired...