HARVEST CHICKEN SOUP

Harvest Chicken Soup image

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

Provided by Taste of Home

Categories Lunch

Time 2h55m

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

Number Of Ingredients 12

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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 avocado, peeled and sliced

Steps:

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.

Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 684mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 12g protein.