Chicken Skillet Supper

Cut the chicken into evenly-sized pieces if not already done, removing excess skin if desired.

Heat a large skillet over medium-high heat and add the chicken pieces, cooking for 5-7 minutes per side until golden brown on the outside.

Pour off any excess fat from the skillet, leaving about 1-2 tablespoons for flavor.

Add the half can of vegetarian vegetable soup and 1 can of water to the skillet, stirring to combine with the browned chicken.

Bring the mixture to a simmer, then reduce heat to medium and add the parsley sprigs and basil leaf if using.

Simmer the chicken uncovered for 20-25 minutes until the chicken is cooked through and tender, with an internal temperature of 165°F.

Remove the parsley sprigs and basil leaf from the skillet before serving.

Divide the chicken and broth mixture among four bowls or plates and serve hot.