Quick And Easy Chicken Veggie Soup - cooking recipe

Ingredients

1 (3 to 4 lb.) chicken, skinned and cut up
approximately 6 qt. water
1 small onion, chopped
6 medium carrots, peeled and sliced
1/4 head cabbage, shredded
1 (16 oz.) can whole kernel corn, drained
1 (16 oz.) can cut green beans, drained
1 (16 oz.) can sweet peas, drained
1 (16 oz.) can tomatoes
1 (4.5 oz.) jar sliced mushrooms
5 oz. pkg. small macaroni

Preparation

Skin
chicken
and cut up.
Boil in water until tender. Remove the chicken from the water (broth) and let cool.
After the chicken
has
cooled, remove all of the meat from the bone and cut into bite-size pieces.
Set aside.
Add to the broth: onion, carrots
and cabbage.
Cook over medium heat until the carrots and cabbage are
done.
Next
add
corn,
green beans, peas, tomatoes, mushrooms and
macaroni.
Cover;
cook
for 10 minutes.
Add the chicken and cook
another 5 to 10 minutes or until everything is hot.
Serve with crackers.