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