CHICKEN VEGETABLE NOODLE SOUP

CHICKEN VEGETABLE NOODLE SOUP

Ingredients:

6 c. water
1-4 lb chicken, cut up (or you can use boneless chicken)
1/3 c. chopped onion
1 bay leaf
2 tsp salt
1/4 tsp pepper
1-16 oz can diced tomatoes
1-16 oz can cream corn
2 small zucchini
3/4 c. diced carrots
1 1/2 c. uncooked egg noodles

Instructions:

In large kettle combine water, chicken, onion, bay leaf, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for two hours or until chicken is cooked through. Remove chicken, cut meat off bone and cube. Discard bones and skin. Skim fat from broth, remove bay leaf and return chicken to pan. Add tomatoes (undrained), corn, zucchine and carots to broth. Bring to a boil, stir in noodles, reduce heat, cover and simmer for 15 mintures or until noodles are tender.

Source: May H.

Submitted by: Melanie H.
"My mother-in-law made this soup when my whole family was sick. It was delicious!"