Chicken Vegetable Noodle Soup

• 6 c. water
• 1 large stewing chicken, cut up
• 1/3 c. chopped onion
• 1 bay leaf
• 1 (16 oz.) can tomatoes
• 1 (16 oz.) can cream-style corn
• 2 small zucchini, thinly sliced
• 1 1/2 c. uncooked medium noodles
• salt
• pepper

1. In a large kettle, combine water, chicken, onion, bay leaf, 2 teaspoons salt and 1/4 teaspoon pepper.
2. Bring to boiling; reduce heat.
3. Cover; simmer about 2 hours or until chicken is tender. Remove chicken.
4. When cool enough, cut off meat and cube chicken. Discard bones and skin.
5. Skim fat from broth and discard.
6. Add tomatoes, corn and zucchini to broth.
7. Bring to boiling.
8. Stir in noodles.
9. Reduce heat.
10. Cover; simmer about 3 minutes.
11. Stir in chicken.
12. Cover and simmer until noodles are tender and soup is heated through.

water, stewing chicken, onion, bay leaf, tomatoes, creamstyle, zucchini, noodles, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=961834 (may not work)