Chicken Vegetable Soup - cooking recipe

Ingredients

1 (2 1/2 to 3 lb.) fryer chicken
1 pkg. family-size frozen vegetables
1 medium onion, chopped
3 medium potatoes, cubed
1 can tomato wedges (may use fresh ones)
1/2 small head cabbage, shredded (optional)

Preparation

Steam chicken 1 hour and 15 minutes in 2 cups water.
Cool and pull chicken off bone.
Cut in bite-sized pieces.
Save broth and add 2 more cups of water; bring to a boil.
Add frozen vegetables and cook until they are still a little bit crisp.
Add potatoes, tomatoes and onion.
Cook 15 minutes.
Add cabbage and chicken; cook 10 minutes longer.
Makes large portion.
May freeze.