Mexican Chicken Soup - cooking recipe

Ingredients

1 chicken
1 box (2 envelopes) Lipton chicken noodle soup
1 medium to large onion, chopped
2 pods garlic, minced
1 Tbsp. chili powder
1 tsp. cumin powder
2 to 4 6-inch zucchini, sliced
2 carrots, thinly sliced
1 to 2 celery sticks, diced

Preparation

In a large pot or Dutch oven, cook chicken.
Remove chicken when done and chop up.
Take 4 cups of chicken broth (add water, if necessary to make 4 cups).
Add:
onion, garlic, chili powder, cumin, zucchini, carrots, celery, chicken and chicken noodle soup. Bring to a boil.
Reduce heat and simmer about 30 to 45 minutes.