Chicken Vegetable Soup - cooking recipe

Ingredients

2 -3 lbs chicken breasts
9 -10 cups water
1/2 cup sweet onion, finely chopped
2 (14 ounce) cans diced tomatoes
1 (10 ounce) package frozen mixed vegetables
1 (10 ounce) package frozen succotash (lima beans and corn)
1 (10 ounce) package frozen peas and corn
1/2 cup sugar
3 -4 medium potatoes, peeled and cubed 3/4 to 1 inch
1 teaspoon salt ((or to taste)
1/2 teaspoon pepper

Preparation

Place chicken breasts and chopped onions in large pot (at least 6 quarts).
Add water, bring to a boil, then turn back to medium heat and cook chicken for 1-1 1/2 hours.
Remove chicken from water, remove skin and bones, then cut chicken into smaller pieces and return to the water in which it was cooked.
Add tomatoes, frozen vegetables and sugar and simmer for at least an hour.
Add potatoes and cook for another 20-30 minutes.
Stir in salt and pepper and serve hot--even better if stored in refrigerator overnight, then reheated and eaten the next day.