Harvest chicken soup

10 servings

Ingredients

Quantity Ingredient
3 mediums Onions
3 eaches Boneless skinless chicken
Breast halves
4 cups Water
3 eaches Celery ribs -- halved
1 teaspoon Salt
⅛ teaspoon Pepper
1 can Tomatoes -- 14 1/2 oz diced
With liquid
3 mediums Carrots -- thinly sliced
4 teaspoons Chicken bouillon -- instant
1 Scoop
1 cup Frozen peas
1 each Avocado -- peeled and
Sliced
Zucchini -- halved and
Sliced

Directions

Chop one onion; set aside. Quarter other two; place in a dutch oven with chicken, water. celery salt and pepper. Cover and simmer for 2 hours or until chicken is tender. Remove chicken; set aside. Discard celery and onion. To broth add the tomatoes, carrots, bouillon and chopped onion. Cover and simmer for 30 min. or until the carrots are tender. Cube chicken; add to soup with zucchini and peas. Cover and simmer for 10 min. or until zucchini is tender. Spoon into bowls.

Garnish with avocado. Yiedl: 8-10 servings. (2½ quarts.

Recipe By : Taste Of Home

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