Chicken Vegetable Soup

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

Directions

1. 1

   Place chicken breasts and chopped onions in large pot (at least 6 quarts).

2. 2

   Add water, bring to a boil, then turn back to medium heat and cook chicken for 1-1 1/2 hours.

3. 3

   Remove chicken from water, remove skin and bones, then cut chicken into smaller pieces and return to the water in which it was cooked.

4. 4

   Add tomatoes, frozen vegetables and sugar and simmer for at least an hour.

5. 5

   Add potatoes and cook for another 20-30 minutes.

6. 6

   Stir in salt and pepper and serve hot--even better if stored in refrigerator overnight, then reheated and eaten the next day.