Ingredients:

1 stewing chicken 4 to 5 pounds (cut up)
6 cups water
3 to 4 onion slices
3 stalks celery (cut up)
1 teaspoon salt
1/8 teaspoon pepper
1 can 16 oz. Tomatoes (cut up)
3 medium carrots (thinly sliced 1 to 2 cups)
1 medium onion (chopped 2 cups)
4 teaspoons instant chicken bouillon granules
1 small zucchini (thinly sliced 4 oz.)
1 cup frozen peas
1 small avocado (seeded, peeled, and sliced)

Directions:

In Dutch oven combine chicken, water, onion slices, celery, salt, and pepper. Simmer, covered, for 2 hours or till chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; return broth to Dutch oven. Add un-drained tomatoes, sliced carrots, chopped onion, and bouillon granules; simmer, covered, for 30 minutes or until the carrots are tender.

Meanwhile when chicken is cool enough to handle, remove skin and bones from chicken; discard skin and bones. Cube chicken; add to broth along with zucchini and peas. Cover and simmer 10 to 15 minutes longer or till vegetables are tender. Just before serving, garnish with avocado slices.