1 stewing chicken, cut up
3 to 4 onion slices
1 tsp. salt
1 (16 oz.) can tomatoes, cut up
1 med. onion, chopped
1 sm. zucchini, thinly sliced
6 c. water
3 stalks celery, cut up
1/8 tsp. pepper
3 med. carrots, thinly sliced
4 tsp. instant chicken bouillon granules
1 c. frozen peas

In large kettle combine chicken, water, onion slices, celery, salt, and pepper. Simmer, covered, for 2 hours or until chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; return broth to kettle. Add undrained tomatoes, sliced carrots, chopped onion, and bouillon; simmer, covered, for 30 minutes or until carrots are tender.

Meanwhile, when chicken is cool enough to handle, remove skin and bones from chicken; discard skin and bones. Cube chicken; add to broth along with zucchini and peas. Cover and simmer 10-15 minutes longer or until vegetables are tender. Makes 10 servings.