Ingredients
3 medium onions3 bone-in chicken breast halves, skin removed4 cups water3 celery ribs, halved1 teaspoon salt1/8 teaspoon pepper1 can (14-1/2 ounces) diced tomatoes, undrained3 medium carrots, thinly sliced4 teaspoons chicken bouillon granules1 small zucchini, halved and thinly sliced1 cup frozen peas1 avocado, peeled and sliced
Preparation
Chop one onion; set aside. Quarter the other two; place in a Dutch oven with the chicken, water, celery, salt and pepper. Cover and simmer for 2 hours or until the chicken and vegetables are tender. Remove the 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.
