- 8 cups chicken broth
- 6 medium carrots, sliced
- 2 medium onion, chopped
- 2 small zucchini, chopped
- 4 garlic cloves, minced
- 6 cups cubed, cooked chicken
- 2 (28 ounce) cans crushed tomatoes
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (8 ounce) can tomato sauce
- 4 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon celery salt
- 1 teaspoon Creole seasoning
- 1/2 teaspoon pepper
- In a large soup kettle, bring the broth, carrots and onions to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the zucchini and garlic; simmer 5 minutes longer or until vegetables are crisp-tender. Stir in the remaining ingredients; heat through.