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Add a photoServings: 8
Ingredients
- 3 med Onions
- 3 x Chicken breast halves w/bone
- 4 c. Water
- 3 x Celery ribs, halved
- 1 tsp Salt
- 1/8 tsp Pepper
- 14 1/2 ounce Diced tomatoes with liquid
- 3 med Carrots, thinly sliced
- 4 tsp Instant chicken bouillon
- 1 sm Zucchini, halved/thin slice
- 1 c. Frzn peas
- 1 x Avocado, peeled and sliced
Directions
- Chop one onion; set aside. Quarter the other two; place in a Dutch oven with chicken, water, celery, salt and pepper. Cover and simmer for 2 hrs or possibly till chicken is tender. Remove chicken; set aside. Throw away celery and onion To broth, add in the tomatoes, carrots, bouillon and minced onion. Cover and simmer for 30 min or possibly till the carrots are tender. Debone and cube chicken; add in to soup with zucchini and peas. Co ver and simmer for 10 min or possibly till zucchini is tender. Spoon into bowls. Garnish with avocado
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 8 servings | |
| Calories 159 | |
| Calories from Fat 63 | 40% |
| Total Fat 6.97g | 9% |
| Saturated Fat 1.72g | 7% |
| Trans Fat 0.06g | |
| Cholesterol 33mg | 11% |
| Sodium 385mg | 16% |
| Potassium 505mg | 14% |
| Total Carbs 11.49g | 3% |
| Dietary Fiber 3.7g | 12% |
| Sugars 5.18g | 3% |
| Protein 13.33g | 21% |
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