Chicken Vegetable Soup

Instructions

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   Ingredients

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   1/2 Small whole chicken (skinned and defatted)

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   1/2 Spanish onion

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   1 1/2 c. Diced carrots

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   2 c. Fresh string beans

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   2 c. Zucchini (thick slices)

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   1. Cut up chicken and remove skin and visible fat.

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   2. Simmer chicken, onion, celery, and garlic for 45 minutes. Add pota-

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   toes and carrots and simmer for an additional 15 minutes.

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    3. Add the string beans, zucchini and cilantro and cook until the string

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    beans are tender.

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    Highly nutritious soup, and very low in calories. May be refrigerated for a

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    week.

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    This makes 20 servings.