Carolyn'S Chicken Vegetable Soup - cooking recipe

Ingredients

6 to 8 pieces cooked chicken parts, diced
6 medium potatoes, diced
1 stalk celery, chopped
1 medium onion, chopped
12 oz. pkg. frozen corn or 1 (16 oz.) can corn
12 oz. pkg. frozen peas or 1 (16 oz.) can peas
12 oz. pkg. frozen lima beans or 1 (16 oz.) can peas
16 oz. can whole tomatoes, crushed
10 oz. can tomato sauce
1/2 (16 oz.) box egg noodles
1 can chicken broth
3 chicken bouillon cubes

Preparation

Mix all ingredients together except for potatoes and noodles; cook over medium heat in large stockpot until all ingredients are about 1/2 done.
Add cooked chicken parts (diced or chunked). Simmer until chicken is done; add potatoes and noodles and simmer until tender.
Add water for consistency desired.
Serve hot. Serves 12 to 24.