Recipe: Brazilian Chicken Soup (using tomato, leeks, sweet potato and zucchini)

BRAZILIAN CHICKEN SOUP

3 skinless chicken breasts with bone (about 1 1/4 pounds)
1/2 cup chopped fresh Italian parsley
1 scallion, chopped into 1/4-inch pieces
2 stalks celery, chopped into 1/4-inch pieces
2 leeks, cleaned, chopped into 1/4-inch pieces
4 medium carrots, chopped into 1/4-inch pieces
1 tomato, quartered
1 onion, finely chopped
1 sweet potato, chopped into 1/4-inch pieces
1 yellow squash, chopped into 1/4-inch pieces
1 zucchini, chopped into 1/4-inch pieces
10 cups water
3 low sodium chicken bouillon cubes
1 cup uncooked rice or soup noodles
salt and pepper (to taste)

Add all ingredients except rice or noodles and salt and pepper to large stockpot. Bring to a boil and simmer 1 hour or until vegetables are soft, chicken is cooked and soup has reduced by about a quarter.

Remove chicken from pot. Tear chicken into bite size pieces and return to soup. Add the rice or noodles, cook until rice or noodles are done. Add salt and pepper.

Serve hot with bread and salad Soup can be frozen up to 3 months.

Makes 9 cups
Source: New Woman Magazine, July, 1998