Mexican Chicken Soup
|Stewing chicken||5 Pound, cut up (1 Chicken, 4 1/2 To 5 Pound)|
|Water||6 Cup (96 tbs)|
|Celery stalks||3 , cut up|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Carrots||3 Medium, thinly sliced|
|Onion||1 Medium, chopped|
|Instant chicken bouillon granules||4 Teaspoon|
|Zucchini||4 Ounce, thinly slices (1 Small Sized)|
|Frozen peas||1 Cup (16 tbs)|
|Avocado||1 Small, seeded, peeled, and sliced|
In Dutch oven combine chicken, water, onion slices, celery, salt, and pepper.
Simmer, covered, for 2 hours or till chicken is tender.
Remove chicken from broth.
Strain broth, discarding vegetables; return broth to Dutch oven.
Add undrained tomatoes, sliced carrots, chopped onion, and bouillon granules; simmer, covered, for 30 minutes or until the carrots are tender.
Meanwhile when chicken is cool enough to handle, remove skin and bones from chicken; discard skin and bones.
Cube chicken; add to broth along with zucchini and peas.
Cover and simmer 10 to 15 minutes longer or till vegetables are tender.