Zucchini & Chicken Soup

This one will depend on how many servings you want to make.  It is not difficult at all & feel free to add any other veggies, meats, or seasonings you like. I'm going to give the recipe for the way I made it for lunch Sunday. About 6 good sized bowls.

1/2 chicken, cut up (light & dark meat)
Water to cover the chicken
1 1/2 cups chunky salsa  ( I used home-canned.  You could chop up some onion, tomato, and jalapeno if no salsa)
3 zucchini
1 sprig rosemary
salt & pepper

In a big pot place your raw chicken pieces, salt & pepper, & rosemary. Fill with enough water to cover.
Boil until chicken is cooked & beginning to fall off the bone.
Remove to a plate to cool & debone.
You can take a spoon and spoon off some of the fat if desired. (It's a pretty lean soup so I left it)
In the boiling broth put the salsa (or veggies) and zucchini.
Boil for about 10 minutes & add in the deboned chicken.
Taste & adjust seasonings to your taste.
Serve!
I ate mine as is with a spoon of sour cream.  Tim & the kids had theirs over tortilla chips.

Other suggested add-ins: carrots, cabbage, okra, potato, garbanzo beans, black beans, green beans, bell pepper, onion
Could be served over: rice, chips, corn tortillas, quinoa
Toppings:  avocado, grated cheese, sour cream

*This soup freezes well!