1 med. stewing chicken, cut up
3 cans beer
1 sm. onion, sliced
1 med. onion, chopped
3 stalks celery, cut up
1 tsp. salt, optional
1/8 tsp. pepper
16 oz. can tomatoes, cut up
3 med. carrots, thinly sliced
4 tsp. instant chicken bouillon granules
1 sm. zucchini, thinly sliced
1 c. peas, frozen
1 med. avocado sliced, optional

In a large pot, combine chicken, beer, sliced onion, celery, 2 cups water, salt and pepper. Simmer, covered for 2 to 2 1/2 hours. Remove chicken from broth. Strain broth, discarding vegetables. Skim fat. Combine broth, undrained tomatoes, carrots, chopped onion and bouillon granules. Simmer, covered, 30 minutes. Remove and discard chicken skin and bones. Cube meat; add to broth along with zucchini and peas. Cover and simmer 10 to 15 minutes more. Garnish with avocado slices. Makes 10 servings.