Instructions: Combine first 7 ingredients in a large stockpot; bring to a boil, skimming surface to remove excess foam.

Process whole cloves, garlic, and oregano in a food processor until finely chopped.

Add garlic mixture to broth, and cook, stirring occasionally, 35 minutes or until chicken is done. Remove chicken from broth, and cool. Skim fat from broth, and set broth aside.

Skin and bone chicken; shred chicken, and set aside.

Add zucchini and next 4 ingredients to broth; bring to a boil, and cook 5 minutes. Add chicken. Serve with Tomato Rice and desired toppings.

This recipe yields 3 quarts.

Comments: Chill the broth overnight. This allows the fat to solidify and come to the surface, making it easier to skim; it also reduces calories.

Yield: 3 quarts

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