For lower fat soup use boneless, skinless chicken breasts and low-fat broth.

3-3 1/2	lb.	chicken cut up
1	lg.	onion, finely chopped
2	med.	carrots, finely chopped
1	med.	russet potato, peeled and diced
1/4	c.	chopped parsley
1/4	c.	tomato sauce
2	cans	chicken broth (141/2 oz. each)
1	can	cream style corn
2	med.	zucchini, cut lengthwise into quarters, then thinly sliced
		salt and pepper to taste

Rinse chicken, pat dry and set aside.

In a 4-quart or larger Crockery Pot, combine onion, carrots, celery, potato and 3 tablespoons parsley.

Add chicken, then pour in tomato sauce and broth.

Cover and cook on low 7 - 8 hours or until chicken and potato are tender when pierced.

Lift out chicken and let stand until cool enough to handle.

Meanwhile, skim and discard fat from broth mixture.

Stir corn into broth mixture, turn heat to high. Cover and cook 15 minutes more.

Remove and discard bones and skin from chicken; tear meat into bite-sized pieces.

Add chicken and zucchini to soup, cover and cook until zucchini is just tender, (15 minutes ±).

Season to taste and sprinkle with 1 tablespoon parsley.

Yield: 6 - 8 servings.