Chicken Vegetable Noodle Soup
cut up, skinned
In a large kettle combine water, chicken, onion, and bay leaf and pepper to taste.
Bring to boil, reduce heat. Cover, simmer about ½ hour.
Skim off fat, add broth. When chicken is cool, cut meat off bones and cube.
Discard bones. Remove bay leaf from broth. Add tomatoes (undrained), corn, zucchini and mushrooms to broth.
Bring to boil, stir in noodles, add chicken and reduce heat.
Cover. Simmer until noodles are tender and mixture is cooked through.
Season with pepper.