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Harvest Chicken Soup

I like reading cookbooks and finding new twists to traditional recipe. This hearty soup is made with a colorful and tasty mix of vegetables and avocados. Spending time in the kitchen has kept me busy after retiring some years ago.—Bob & Georgia Crabb, Scio, Oregon
  • Total Time
    Prep: 15 min. Cook: 2 hours 40 min.
  • Makes
    8-10 servings (2-1/4 quarts)


  • 3 medium onions
  • 3 bone-in chicken breast halves, skin removed
  • 4 cups water
  • 3 celery ribs, halved
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3 medium carrots, thinly sliced
  • 4 teaspoons chicken bouillon granules
  • 1 small zucchini, halved and thinly sliced
  • 1 cup frozen peas
  • 1 avocado, peeled and sliced


  • Chop one onion; set aside. Quarter the other two; place in a Dutch oven with the chicken, water, celery, salt and pepper. Cover and simmer for 2 hours or until the chicken and vegetables are tender. Remove the chicken; set aside. Discard celery and onion.
  • To broth, add the tomatoes, carrots, bouillon and chopped onion. Cover and simmer for 30 minutes or until the carrots are tender.
  • Debone and cube chicken; add to soup with zucchini and peas. Cover and simmer for 10 minutes or until zucchini is tender. Spoon into bowls. Garnish with avocado.
Nutrition Facts
1 cup: 133 calories, 4g fat (1g saturated fat), 27mg cholesterol, 684mg sodium, 12g carbohydrate (7g sugars, 4g fiber), 12g protein.

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