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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 3-3 1/2 lb. chicken |
6 quart(s) water |
3 stalk(s) celery, in pieces |
1 medium onion, sliced |
1 teaspoon(s) salt |
1/3 teaspoon(s) pepper |
2 1/2 tablespoon(s) instant chicken bouillon granules |
3 medium carrots, sliced |
1 medium onion, chopped |
1 16 oz can tomatoes, undrained & chopped |
1 small zucchini, chopped |
1 cup(s) english peas, frozen |
Directions:
1. Combine first 6 ingredients in a Dutch oven; bring to boil. Cover, reduce heat, simmer 1 hr. or until tender. Remove chicken from broth; let cool. Bone & cut into bite-size pieces. Strain broth, discarding veges. Return broth to Dutch oven; add bouillon granules, carrots, chopped onion, and tomatoes. Cover & simmer 30 min. Add chicken, zucchini, and peas; cover and simmer an additional 10-15 min.
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