*  Exported from  MasterCook  *
 
                            HARVEST CHICKEN SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Poultry                          Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      medium        Onions
    3                    Chicken breast halves w/bone
    4      cups          Water
    3                    Celery ribs -- halved
    1      teaspoon      Salt
      1/8  teaspoon      Pepper
   14 1/2  ounces        Diced tomatoes with liquid
    3      medium        Carrots -- thinly sliced
    4      teaspoons     Instant chicken bouillon
    1      small         Zucchini -- halved/thin slice
    1      cup           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.
 
 
 
 
 
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