Mexican Chicken Soup

• 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

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

broilerfryer, stalks celery, onion, pepper, water, salt, pepper, bouillon granules, onion, tomatoes, carrots, peas, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=620908 (may not work)