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Harvest Chicken Soup

I like reading cookbooks and finding new twists to traditional recipe. This hearty soup is made with a colorful and tasty mix of vegetables and avocados. Spending time in the kitchen has kept me busy after retiring some years ago.—Bob & Georgia Crabb, Scio, Oregon

9-10 ServingsPrep: 15 min. Cook: 2 hours 40 min.

Ingredients

3 medium onions
3 bone-in chicken breast halves, skin removed
4 cups water
3 celery ribs, halved
1 teaspoon salt
1/8 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
3 medium carrots, thinly sliced
4 teaspoons chicken bouillon granules
1 small zucchini, halved and thinly sliced
1 cup frozen peas
1 California Avocado, peeled and sliced

Directions

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. Yield: 8-10 servings (2-1/4 quarts).

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Harvest Chicken Soup (continued)

Nutrition Facts: 1 serving (1 cup) equals 133 calories, 4 g fat (1 g saturated fat), 27 mg cholesterol, 684 mg sodium, 12 g carbohydrate, 4 g fiber, 12 g protein.