1 tablespoon vegetable oil
1 pound zucchini, sliced
1 onion, thinly sliced
2 large carrots, sliced
2 small potatoes, peeled and cubed
1 teaspoon salt
ground black pepper to taste
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon ground dry mustard
1 cup chopped celery
1 cup water
1 cup potato chunks
Heat oil in a large skillet over medium heat. Brown zucchini and onion slices, drain. Stir in carrots and potatoes. Season with salt, pepper, basil, oregano, parsley, ground dry mustard, celery, water, and reserved bacon.
Simmer for about 10 minutes, stirring constantly. Stir in chicken. Cook until brown and tender. Serve immediately with potato pieces.