1 c. potatoes, cut into 1/2 inch strips
4 c. chicken stock or broth
1 tbsp. dry sherry
1 tsp. salt
1/8 tsp. pepper
1 c. onions, sliced thin
1 c. carrots in 1/4 x 2 inch sticks
1 c. celery in 1/4 x 2 inch sticks
1 c. fresh green beans in 2-inch pieces
2 c. cooked chicken in julienne strips
1 c. zucchini in 1/4 x 2 inch sticks

In medium saucepan over medium-high heat, bring potatoes to boiling point in enough salted water to cover. Cook potatoes 5 minutes, drain and set aside.

In large saucepan, heat stock and sherry to boiling. Season with salt and pepper. Add onions, carrots and celery and simmer 5 minutes. Stir in green beans and chicken and heat soup to boiling. Add zucchini and potatoes and simmer 1 minute longer. Serve or keep in refrigerator until ready to eat. Serves 4 to 6.