6 c.     Water
 16 oz.      Can low sodium chicken broth
 5 lbs.      Cut up chicken with bones (about 5 lbs) SKINNED
 1/3 c.      Chopped onion
 1     bay leaf
 16 oz.      Can tomatoes cut up or 2 big fresh tomatoes cut up
       (I use one fresh tomato and 1/4 c. Hot salsa)
 2     small zucchini chopped
 16 oz.      Bag frozen corn or mixed vegetables
 1 c.     Cut up mushrooms
 1 1/2 c. Uncooked noodles
 In a large kettle combine water, chicken, onion, and bay leaf and pepper
 to taste. Bring to boil, reduce heat. Cover, simmer about 1/2 hour. Remove
 chicken. Skim off fat, add broth. When chicken is cool, cut meat off bones
 and cube. Discard bones. Remove bay leaf from broth. Add tomatoes
 (undrained), corn, zucchini and mushrooms to broth. Bring to boil, stir in
 noodles, add chicken and reduce heat. Cover. Simmer until noodles are
 tender and mixture is cooked through. Season with pepper.

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