|Stewing chicken||3 Pound, cut up (1 Chicken)|
|Water||5 Cup (80 tbs)|
|Onion||1 Medium, chopped|
|Celery ribs||2 , chopped|
|Freshly ground pepper||1 Teaspoon|
|Tomatoes||6 Large, cut up|
|Carrots||2 Medium, thinly sliced|
|Spanish onions||1 Medium, cut into 1/4-inch-thick slices and separated into rings (Purple Variety)|
|Ears of corn||3 Large, each cut into 3 pieces|
|Zucchini||1 Small, thinly sliced|
|Avocado||1 Small, peeled, pitted and cut into long pieces|
1 Combine chicken, water, onion, celery, salt and pepper to taste in a large pot or Dutch oven. Bring to a boil, reduce heat and simmer covered for 2 hours, or till chicken is tender.
2 Remove chicken and skim fat off broth. Strain broth, discarding all vegetables. Return strained broth to the pot.
3 Add tomatoes, carrots and onion rings to broth. Cover and simmer for 30 minutes, or until carrots are tender.
4 Meanwhile, debone and skin chicken. Dice chicken and add to broth along with corn and zucchini. Cover and simmer for 10 to 15 minutes, or until vegetables are tender.