1 medium yellow squash, seeded and cut into 3 wedges
1 cut green onion, halved
1 medium carrot, cut in half
1/3 cup fresh lemon juice
1/3 cup brandy
1 teaspoon salt, or to taste
1 teaspoon cooking powder
1 teaspoon paprika
1 1/2 cups cooked, cubed chicken
ground black pepper to taste
In a medium saucepan, bring salted water to a boil. Add squash and onion and cook over medium heat for 20 minutes, or until tender. Drain and set aside.
Place squash halves, green onion and carrot in a medium saucepan with enough water to cover. Bring to a boil. Reduce heat to medium and bring to a gentle boil, stirring occasionally.
Stir in lemon juice and brandy, mixing well until thoroughly mixed. Allow to heat just to a gentle simmer, stirring occasionally. In a small bowl, blend chicken with parsley, salt and paprika. Stir chicken into vegetables. Add lemon mixture. Heat gently to a boil. Reduce heat to low and simmer until vegetables are softened, 30 minutes.
Stir in chicken and vegetables, mixing thoroughly. Add salt to tomatoes and cover. Cover and simmer 1 hour more.