Mexican Chicken Soup - cooking recipe

Ingredients

4 lb. chicken (breasts)
6 c. water
1/2 onion, sliced
3 stalks celery, cut up
1 tsp. salt
1/8 tsp. pepper
1 (16 oz.) can tomatoes, cut up
3 carrots, sliced
1 onion, sliced
4 chicken bouillon cubes
1 small zucchini, sliced
1 c. frozen peas
1 small avocado, peeled, seeded and sliced

Preparation

In a large pan, combine chicken, water, onion slices, celery, salt and pepper.
Simmer, covered, 2 hours or until chicken is tender.
Remove chicken from broth.
Strain broth, discarding vegetables; return broth to pan.
Add tomatoes, carrots, onion and bouillon cubes.
Simmer, covered, for 30 minutes or until the carrots are tender.
When chicken is cool enough to handle, remove bones and skin.
Cube chicken and add to broth along with zucchini.
Cover and simmer 10 to 15 minutes longer.
Just before serving, garnish with avocado slices.
This is a wonderfully fresh soup and very hearty, too!