Chicken Soup

Chicken Soup
Ingredients:
1 1/2 pounds boneless, skinless chicken thighs
3/4 cup chopped celery
3/4 cup thinly sliced carrots
3/4 cup chopped sweet onion
1 tsp. salt
48 oz. Swanson Chicken Broth (no MSG) [1 1/2 cartons]
4 tsp. Jane’s Mixed Up Salt
4 tbsp. butter
3 medium zucchini (chopped into cubes)
 
Directions:
Rinse chicken, making sure all bone fragments are removed. Dry with paper towels. Set aside.
Melt butter.  Add onion and saute' till transparent.
Add chicken, and cook 4 minutes per side.
Add chicken broth. [This will cool the chicken a bit so it is easier to work with.]
Remove chicken and set aside.
Add the celery, carrots, and salt. Reduce heat to simmer.
Cut up the chicken, and return it to the pot.
Add Jane's Mixed Up Salt.
Cover and simmer for 1/2 hour.
Add chopped zucchini and simmer for 15 more minutes.

Notes:
The soup freezes well.
It helps to chop all the vegetables in advance.
It tastes even better on the second day, as the flavors blend.
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Serves 6