1 (10.75 ounce) can reconstituted chicken broth
1 (10.75 ounce) can condensed tomato soup
2 tablespoons cornstarch
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
6 fluid ounces beef bouillon
In a medium saucepan over medium heat, bring broth, soup, cornstarch, basil, sage, thyme, sage, parsley, basil, oregano and bouillon to a boil. Cover, remove from heat and let sit for 10 minutes.
Stir in bread cubes, cut-up chicken and vegetables, and allow soup to cool.
Add water and bouillon cube and allow to heat through.