Chicken Light Soup with Carrots and Zucchini

• 12 to 16 ounces boneless skinless chicken
• 4 cups chicken stock
• 1 or 2</

Directions

1. Cut chicken into desired serving sizes and put into a pot with the stock, whole carrot(s), onion, and zucchini. Bring to a boil, reduce heat, and simmer for about 10 minutes or until the carrot, onion, and zucchini are softened.
2. Remove the carrot, onion, and zucchini and put in an electric blender, along with the tomatoes, ginger, and 1 cup