Yield: 10 servings
Measure | Ingredient |
---|---|
3 mediums | Onions |
3 eaches | Boneless skinless chicken |
\N \N | Breast halves |
4 cups | Water |
3 eaches | Celery ribs -- halved |
1 teaspoon | Salt |
⅛ teaspoon | Pepper |
1 can | Tomatoes -- 14 1/2 oz diced |
\N \N | With liquid |
3 mediums | Carrots -- thinly sliced |
4 teaspoons | Chicken bouillon -- instant |
1 \N | Scoop |
1 cup | Frozen peas |
1 each | Avocado -- peeled and |
\N \N | Sliced |
\N \N | Zucchini -- halved and |
\N \N | Sliced |
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