1 (4-5 lb.) chicken, cut up
3 (12 oz.) cans beer
2 c. water
1 sm. onion, sliced
3 ribs celery, cut
1 tsp. salt
1/4 tsp. pepper
1 (16 oz.) can tomatoes
3 carrots, sliced
1 med. onion, chopped
4 tsp. instant chicken bouillon
1 sm. zucchini, sliced
1 c. frozen peas
1 avocado

In large pot combine chicken, beer, water, sliced onion, celery, salt and pepper. Simmer covered for 1 1/2 to 2 hours or until chicken is tender. Remove chicken from broth. Strain broth, discard vegetables. Skim fat from broth and return broth to pot.

Add undrained tomatoes, sliced carrots, chopped onions and bouillon. Simmer covered for 30 minutes or until carrots are tender. When chicken is cool enough to handle, remove and discard skin and bones. Add chicken, zucchini and peas. Cover and simmer 10 to 15 minutes. Serve with avocado slices.

Serves 10.