3 md Onions
3 Chicken breast halves w/bone
4 c Water
3 Celery ribs; halved
1 ts Salt
1/8 ts Pepper
14 1/2 oz Diced tomatoes with liquid
3 md Carrots; thinly sliced
4 ts Instant chicken bouillon
1 sm Zucchini; halved/thin slice
1 c Frozen peas
1 Avocado; peeled and sliced
Recipe by: TASTE OF HOME
Chop one onion; set aside. Quarter the 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
minutes or until the carrots are tender. Debone and
cube chicken; add to soup with zucchini and peas.
Cover and simmer for 10 minutes or until zucchini is
tender. Spoon into bowls. Garnish with avocado.
