Mexican Chicken Soup - cooking recipe

Ingredients

3 to 3 1/2 lb. broiler-fryer
3 stalks celery
1 medium onion, sliced
1/3 tsp. pepper
6 c. water
1 tsp. salt
1/3 tsp. pepper
1 Tbsp. plus 4 tsp. instant chicken flavored bouillon granules
1 medium onion, chopped
1 (16 oz.) can tomatoes (undrained), chopped
3 medium carrots, thinly sliced
1 c. frozen English peas
1 small zucchini, thinly sliced

Preparation

Combine first 7 ingredients in a Dutch oven; bring to a boil. Cover and reduce heat; simmer 1 hour or until tender.
Remove chicken from broth; let cool.
Bone chicken; cut into bite size pieces.
Strain broth, discarding vegetables.
Return broth to Dutch oven.
Add bouillon granules, carrots, chopped onion and tomatoes; cover and simmer 30 minutes.
Add chicken, zucchini and peas.
Cover and simmer an additional 10 to 15 minutes or until vegetables are tender.