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Chicken and Zucchini
Paul R. Giamona


     1 frying chicken, 3 1/2 lb or larger
     4 zucchini, sliced
     2 onions, coarsely chopped
     salt and pepper to taste


     1.  Cut chicken into serving pieces.  Place in a stock pot or dutch oven. 
     2.  Add enough water to barely cover chicken.
     3.  Add remaining ingredients.  Bring to a boil and then reduce the heat and simmer until chicken is tender.
     4.  Stir and serve in soup bowls with French or Italian bread.