Chicken Vegetable-Noodle Soup - cooking recipe

Ingredients

6 c. water
1 (5 to 6 lb.) stewing chicken, cut up
1/3 c. chopped onion
1 bay leaf
1 (16 oz.) can tomatoes, cut up
1 (16 oz.) can cream-style corn
2 small zucchini, thinly sliced
1 1/2 c. uncooked medium noodles

Preparation

In a large kettle combine water, chicken pieces, onion, bay leaf, 2 teaspoons salt and 1/4 teaspoon pepper.
Bring to boiling, reduce heat.
Cover; simmer about 2 hours or until chicken is tender.
Remove chicken.
When chicken is cool enough to handle, cut off meat and cube chicken.
Discard bones and skin.
Skim fat from broth; remove bay leaf and discard.