Chicken-Vegetable Soup - cooking recipe

Ingredients

4 c. chicken broth
1 (28 oz.) can crushed tomatoes (undrained)
1 (16 oz.) can diced tomatoes (undrained)
1 (10 oz.) can diced tomatoes and green chiles (undrained)
1 small onion, chopped
3 small carrots, sliced
3 celery ribs, sliced
1 garlic clove, minced
3 to 4 c. chopped, cooked chicken
1 small zucchini, diced
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
4 chicken bouillon cubes
2 Tbsp. all-purpose flour
1/4 c. water

Preparation

Bring first 8 ingredients to a boil in a Dutch oven; cover, reduce heat and simmer 30 minutes. Stir in chicken and next 5 ingredients. Stir together flour and 1/4 cup water until smooth. Stir into chicken mixture and bring to a boil. Cover, reduce heat and simmer, stirring often, 6 to 8 minutes or until thickened. Yield: 12 cups.