Onion
Celery
Carrot
Who le peeled tomatoes 14 oz. can
Chicken bouillon 1 cube dissolved in 1 cup water
1 tbsp. Italian spices
1 tbsp. garlic powder
Raw tomato, quartered
Zucchini
Mushrooms

The onion, celery and carrot must be chopped in large bitesize pieces totaling 2 cups. The zucchini and mushrooms must also be chopped in bite size pieces totaling 1 cup.

In large kettle, saute onion, carrot and celery in 1 teaspoon water until heated through. Add one 14 oz. can whole peeled tomatoes (including liquid), breaking up tomato slightly. Then add chicken bouillon, garlic powder, and spices.

Bring to a bubbling simmer, cover. Cook slowly for several hours, stirring occasionally. When most of the liquid has cooked out, add tomato, zucchini, and mushroom. Continue cooking long enough for these to get heated through.

This is excellent served over skinless chicken. Pour sauce over chicken and bake slowly 2 to 3 hours.