6 c. chicken broth
1 fryer chicken, cut-up
1 lg. onion, chopped
2 med. carrots, peeled & chopped
1 1/2 c. celery, chopped
1 lg. Russet potato, peeled & diced
3 tbsp. parsley, minced
1/4 c. canned tomato sauce
2 med. zucchini, coarsely chopped
1 (17 oz.) can cream style corn
Pepper, freshly ground

In a 5- to 6-quart pan, combine broth, chicken (except breast pieces), onion carrots, celery, potato, parsley and tomato sauce. Bring to boiling over high heat. Cover and simmer for 20 minutes. Add breasts, cover and continue simmering, until breast pieces are no longer pink in the thickest part (cut to test), 15 to 20 minutes longer. Lift out chicken and cool. Continue simmering soup, covered, over low heat. When chicken is cool enough to handle (about 20 minutes), add zucchini to soup. Then quickly pull and discard skin and bones from chicken; tear into bite-size pieces. Skim off fat from soup. Add chicken and corn; simmer, covered, until hot. Add pepper to taste. Makes about 3 1/2 quarts. Makes 6 to 8 servings.