CHICKEN VEGETABLE SOUP
3 qts. Spring water
1/2 Small whole chicken (skinned and defatted)
1/2 Spanish onion
2 Stalks celery
2 Cloves garlic
1 1/2 c. Diced carrots
2 c. Fresh string beans
2 c. Zucchini (thick slices)
1 Bunch cilantro or parsley
2 lg. Potatoes (skinned and diced)
1. Cut up chicken and remove skin and visible fat.
2. Simmer chicken, onion, celery, and garlic for 45 minutes. Add potatoes and carrots and simmer for an additional 15 minutes.
3. Add the string beans, zucchini and cilantro and cook until the string beans are tender. Highly nutritious soup, and very low in calories. May be refrigerated for a
This makes 20 servings.