Cream of Chicken Soup

I love to keep this soup stocked in my freezer because it works great for a Friday night when I run out of my traditional chicken soup. It also bails me out when my kids don't like my supper because I know they got a wholesome protein in the soup.

2 bags chicken bones

8 zucchini (peeled)

2 onion (sauteed in oil spray)

1 bunch dill (optional)

1 bunch parsley (optional)

Salt

Pepper

Garlic powder

2 chicken cutlets

Instructions:

-Cook all ingredients for 2 hours.

-Remove dill, parsley, chicken bones and chicken cutlets.

-Blend soup.

-Shred chicken cutlets and add to blended soup.